Monday, March 7, 2011

Shepherdopoulos Pie

Makes 4-6 Servings

4 medium potatoes, peeled and quartered
1/2 cup skim milk or buttermilk
1/2 tsp salt
1 pound extra lean ground beef
1/4 cup unseasoned dry bread crumbs
1/4 cup minced onion
1 egg white
1 tbsp ketchup
1 clove garlic, minced
1/4 tsp black pepper
1 large tomato, thinly sliced
1/2 tsp dried oregano
1/4 cup shredded reduced-fat Swiss cheese
1/4 cup crumbled feta cheese
1/2 10oz package frozen spinach, thawed, squeezed dry, and chopped

1.  Cook potatoes in a large pot of boiling water until tender, about 20 minutes.  Drain well.  Add milk and salt.  Mash until smooth.  Set aside.

2.  In a large bowl, combine beef, bread crumbs, onions, egg white, ketchup, garlic and black pepper.  Mix well (using your hands works best).  Pat beef mixture over bottom and up sides of a 9 inch pie plate.

3.  Layer tomato slices over beef.  Sprinkle oregano over tomatoes.  Spread swiss and feta cheese over tomatoes.  Top cheese with chopped spinach.  Spoon mashed potatoes over spinach.  Spread evenly, leaving a 1-inch border around edges.  (Meat and potatoes should not touch)  Smooth top.

4.  Bake at 350° for 45 minutes.  Let cool 5 minutes.  Slice into wedges and serve.

Recipe taken from

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