Mediterranean Shepherd's Pie

Mediterranean ground lamb shepherd's pie is made with spiced ground lamb, pomegranate molasses, and cardamom mashed potatoes.

This Mediterranean spin on a classic shepherd's pie recipe has a crispy, melty cheesy top, creamy cardamom and garlic mashed potato layer, and a Middle Eastern spiced ground lamb and vegetable layer.

You'll make this for cozy family dinners, dish parties, lunch gatherings, you name it. I used to make this for my friends when we were all living at our university's dorms, and we never had any leftovers because everyone always went for seconds (and thirds!). 

If you are looking for other ways to use minced lamb, check out this ouzi minced lamb and harissa lamb chili (from the best Mediterranean lamb recipes).

What I Love About This Recipe

Mediterranean shepherd's pie is SO easy to make, and it's such a time saver. You cook the meat and veggies while the potatoes boil, then all you have to do is mash the potatoes (which you can also prep the day before), assemble your layers, and bake! It makes this dish perfect for those busy weeknights. 

How To Make Ground Lamb Shepherd's Pie

Boil peeled and quartered potatoes until tender and easily pierced with a fork (after about 20 to 25 minutes).

Set the oven to 400 ℉ (200 ℃). In a large pan on medium heat, fry the onions in olive oil. Add the ground meat, breaking up the clumps until the meat is no longer pink. Add in the spices, frozen vegetables, garlic, tomato paste, and broth. Bring to a simmer and reduce the heat to low. Cook uncovered for 10 minutes, adding more broth if needed so the meat doesn't dry out. In the end, add in the pomegranate molasses. 

Mash the cooked potatoes along with the garlic, butter, milk, and ground cardamom. Adjust salt and pepper to your liking while your oven preheats.

Assemble the shepherd's pie by sprinkling the breadcrumbs onto the bottom of the casserole dish (9x13 or similar). Spread about ¼ to ⅓ of the mashed potatoes on top of the breadcrumbs (you just want a thin layer to cover the bottom of your dish).

Evenly distribute the ground lamb mixture on top of the bottom layer of mashed potatoes. Spread the rest of the mashed potatoes in an even layer on top of the meat, followed by the shredded cheese. The spiced ground lamb will be sandwiched between a bottom mashed potato layer and a top mashed potato layer.

Bake for 20-25 minutes at 400 ℉ (200 ℃) or until the cheese has melted and slightly browned. Serve.

Tips and Tricks

The main tip for this easy shepherd's pie casserole is in the ground meat. You want to have just the right amount of broth so that it's not too dry nor is it too watery. You want a nice, juicy layer of meat and vegetables in the center of the dish.

Another important tip: spread the mashed potatoes lightly with a rubber spatula or a large spoon. In order for it to stay fluffy, you don't want to pack it in too densely.

Variations and Substitutions

• Use any cheese you like for the topping.
• Add chili flakes into the ground meat mixture for some spice.
• Use ground beef instead of ground lamb.
• Make this dish vegetarian by using a plant-based ground meat or ground tofu.

📋 Recipe

Mediterranean Shepherd's Pie

Author: Samara Alkhammach

Course: Mains

Cuisine: Mediterranean

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

4.86 from 7 votes

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Servings 5 servings

This easy Mediterranean shepherd's pie is made with spiced ground lamb, pomegranate molasses, and cardamom mashed potatoes.

Ingredients

 

US Customary - Metric

Mashed Potato Layer

• 4 to 5 large potatoes
• 4 tablespoons butter ¼ cup
• ¼ cup hot milk or more
• 3 cloves garlic minced
• 1 teaspoon ground cardamom
• salt and pepper to taste
• 2 tablespoon bread crumbs
• ½ cups shredded mozzarella cheese

Meat Layer

• 1 large onion chopped
• 1¼ lbs ground beef or lamb
• 1 cup frozen mixed vegetables diced carrots and peas
• 2 cloves garlic minced
• 1 tablespoon tomato paste
• 1 teaspoon Lebanese 7 spices **see note 3
• salt to taste
• ½ teaspoon black pepper
• ½ cup beef broth or water
• 2 tablespoon pomegranate molasses optional

Instructions

• Peel and quarter the potatoes and place them in a medium-sized pot. Cover with cold water and add a teaspoon of salt. Bring to a boil, then reduce to a simmer and cover the pot until potatoes are tender and can easily be pierced with a fork (about 20-25 minutes).
• While the potatoes are cooking, heat a tablespoon of olive oil in a large pan on medium heat. Add the onions and cook until tender, then add the ground meat. Cook until no longer pink.
• Add in the spices, frozen vegetables, garlic, tomato paste, and broth. Bring to a simmer and reduce the heat to low. Cook uncovered for 10 minutes, adding more broth if needed so the meat doesn't dry out. At the end, add in the pomegranate molasses. 
• Mash the cooked potatoes along with the garlic, butter, milk, and cardamom. Adjust salt and pepper to your liking.
• Preheat the oven to 400 ℉ (200 ℃).
• Assemble. Sprinkle the breadcrumbs onto the bottom of your casserole dish (9x13 or similar) and spread about ¼ to ⅓ of the mashed potatoes on top (you just want a thin layer to cover the bottom of your dish). Followed by the meat mixture, the rest of the mashed potatoes, and finally the shredded cheese.
• Bake for 20-25 minutes or until the cheese has melted and slightly browned. Serve.

Notes

1. Ground lamb shepherd's pie can be made ahead. Assemble the casserole and cover it with plastic wrap. Store in the fridge. When ready to eat, continue the baking step in the oven.
2. Substitute ground beef for ground lamb.
3. Substitute ¾ teaspoon allspice and ¼ teaspoon cinnamon for 1 teaspoon of seven spices. Seven spices is a blend of ground black pepper, white pepper, nutmeg, allspice, cumin, cinnamon, and cloves.

Nutrition

Serving: 1 portion | Calories: 683 kcal | Carbohydrates: 73.1 g | Protein: 52.5 g | Fat: 20 g | Saturated Fat: 10 g | Polyunsaturated Fat: 10 g | Trans Fat: 0 g | Cholesterol: 152 mg | Sodium: 243 mg | Fiber: 11.2 g | Sugar: 12.6 g