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Shepherdopoulos Pie Recipe

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This recipe for Shepherdopoulos Pie, by , is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Andes
Added: Monday, October 31, 2005


4 medium potatoes, peeled and quartered (I used 6 potatoes)
1/2 skim milk (I used skim milk, but I think it would kick it up a notch if I used Buttermilk)
1/2 tsp salt
1 pound extra-lean ground beef
1/4 c unseasoned dry bread crumbs
1/4 c minced onions
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 c shredded Swiss cheese (1oz ) (I used 5 slices Swiss cheese, 5 oz)
1/4 c crumbled feta cheese (1 oz) (I used 4 oz feta cheese)
1/2 10-oz package frozen spinach, thawed, squeezed dry, and chopped (I used the entire 10 oz package)

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.

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. (I had to use 13x9 glass casserole pan).

Layer tomato slices over beef. Sprinkle oregano over tomatoes. Spread Swiss and feta cheeses 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.

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

Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
We took your traditional Shepherd's Pie and gave it an exciting new twist with the addition of sleek, Greek ingredients like tomatoes, feta cheese, and oregano.




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