A photograph taken in poor lighting on a dark evening.
This is a generous serving of homemade vegetarian Greek Cypriot Shepherds Pie with Feta Cheese.
I have mentioned my Greek flat mates at University and my holidays in Cyprus, this is me just harping back to those days and yearning for the warm climate, especially on a day like today when it has been raining all day. In fact it has been raining non stop for the past 5 days.
I am not the best potato masher and D was not around to help, so I my did my best with my weakling muscles. There were still lumps in the potato topping, but thankfully I don't mind lumps and nor does D. The mint in the mashed potato topping was just right, the black olives offered piquancy . This Greek Cypriot Shepherds Pie made for a change from the traditional Vegetarian Shepherds Pie that I so often make at home.
I am sharing this with CookBlogShare hosted by Hijacked by Twins. ; and Cook Once Eat Twice hosted by Searching For Spice.
I've also made a Prasopita, a Greek Leek Pie, adapted from the Greek Gourmand, but I am holding that back for St David's Day. Instead, here is a link to some other Greek and/or Cypriot inspired recipes on A2K - A Seasonal Veg Table
Tomato and Feta Cheese Baklava
Vegan Spanakopita Pies
Greek Cypriot Shepherds Pie with Feta Cheese Mint Mash
Serves 6 - 8 generously
200g TVP reconstituted and then drained of excess liquid. Set aside
2 - 3 tablespoons olive oil
2- 3 medium onion, minced
2 - 3 garlic cloves, crushed
2 teaspoons dried oregano
1 x 400g tinned tomatoes, chopped
1 tablespoon tomato paste
250g carrots, peeled and diced
Optional: Red pepper, diced
1/4 pint vegetable stock
60g black olives, sliced
Optional: Handful of baby spinach
Salt and pepper to taste
600g-800g potatoes, mashed with butter or margarine
1 tablespoon fresh mint, minced
1x packet feta cheese, diced
In a wide pan, heat the oil, then add the onions and cook on medium heat until it begins to soften, then stir in the garlic and herb and saute for a few minutes for the spices to mingle and the garlic to soften with the onions.
Then stir in the chopped tomatoes
Leave to cook for a few minutes until the tomatoes and paste are well integrated.
Stir in the carrots and reconstituted TVP and cook until tender and stock.
Bring to the boil, then reduce heat and simmer until it has thickened.
Stir in optional vegetables and black olives.
Simmer for a few minutes, before turning off the heat and transfer contents into a large ovenproof dish.
To the mashed potatoes, stir in the feta cheese and and mint.
Then carefully cover the pie filling distributing evenly.
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side.
Adapted from this Fiery Chilli Welsh Red Dragon Pie