GREEK SHEPHERD'S PIE

Greek Shepherd's Pie image

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 17

5-1/2 cups cubed eggplant (about 1 large)
2 teaspoons salt
4 large potatoes, peeled and cubed
1/2 cup sour cream
1/4 cup butter
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 pound ground lamb
1/2 pound ground turkey
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons dried minced onion
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried basil
1/2 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. , Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside. , Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish., In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.

Nutrition Facts :