Greek Shepard’s Pie

Greek Shepard’s Pie

It always exciting to explore with a traditional dish. The other day, I was visiting a good friend when I saw this recipe on a Greek morning program – Proinos Kafes. Immediately, I thought of Shepard’s Pie as the chef was making this dish on the set. Of course, they didn’t have a name for the dish so I named it myself. This is a delicious alternative to the original dish.

GREEK SHEPARD’S PIE

3 chicken breast, cubed
1 pint sliced mushrooms
1 onion, sliced
2 tbsp flour
1 cup milk
salt
pepper
1 tbsp garlic powder
1 tbsp mint
8 large potatoes
1 bag of spinach
1 egg
100 g mozzarella cheese, grated.

 
1. Preheat oven at 425F.
2. Boil potatoes for 40 minutes. Set aside to cool down after boiling.
3. Meanwhile, squeeze out excess water from the spinach with a pinch of salt. Set aside.
4. Once the potatoes have cooled down, peel and mash. Season with salt and pepper.
5. Add the wilted spinach and combine with the potato. Beat the egg and mix well.
6. In a deep sauce pan, brown the chicken and season with salt, pepper and mint. Set aside after browning.
7. In the same pan, saute the onions and mushrooms for 5 to 7 minutes or until mushrooms have a nice golden colour.
8. Lower heat and add the flour to create a roue. Stir continuously.
9. Slowly pour in the milk and garlic powder and let thicken, stirring consistently.
10. Add the chicken pieces back into the sauce pan and simmer for 15 minutes on low heat.
11. Place the chicken mixture into a deep, rectangular baking dish and then layer with the mash.
12. Sprinkle with the mozzarella cheese and bake for 30 minutes.

 

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