Recipe

Feta and parmesan shepherd's pie

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Feta and parmesan shepherd's pie
  • 1 tablespoon olive oil
  • 600 gram diced lamb
  • 1 tablespoon plain flour
  • 1 red onion, finely chopped
  • 1 clove garlic, crushed
  • 1 large zucchini, finely chopped
  • 1 cup beef stock
  • 1 cup panko
  • 1/2 cup grated parmesan
  • 120 gram feta, crumbled
  • parsley sprigs, mixed salad, to serve

Method

Feta and parmesan shepherd's pie
  • 1
    Preheat oven to hot, 200°C (180°C fan-forced). Grease 4 x 1 1/2-cup ovenproof dishes. Place on a baking tray.
  • 2
    Heat oil in a frying pan over moderately high heat. Toss lamb in flour to lightly coat.
  • 3
    Cook lamb, in batches, 5 minutes each batch, or until browned. Transfer to a plate.
  • 4
    Add onion, garlic and zucchini to pan: cook, stirring, 5 minutes, or until softened. Stir in stock; bring to the boil. Return lamb to pan; stir to combine. Remove from heat. Spoon into prepared dishes.
  • 5
    Combine breadcrumbs, parmesan and feta in a large bowl.
  • 6
    Spoon breadcrumb mixture over lamb in dishes. Bake 10 minutes, or until golden brown. Top with parsley. Serve with salad.

Notes

Panko are Japanese dried breadcrumbs. They're available from the Asian food aisle of supermarkets and Asian groceries. If unavailable, you can use packaged dried breadcrumbs. Colour and texture will vary.

The Latest from Food To Love