Greek Shepherd Pie

4 medium potatoes, peeled and quartered unpeeled
1/2 cup skim milk or buttermilk
1/2 tsp salt
1 lb. extra lean ground beef ground lamb, partially cooked and drained of fat
1/4 cup seasoned bread crumbs
1/4 cup minced onions
1 egg white
2 clove garlic, minced
1/4 tsp black pepper
2 tsp. dried Greek herb mix (mint, dill, oregano, parsley)
1 large tomato, sliced thinly
1/2 tsp more dried Greek mix .
1cup crumbled feta cheese
1/2 10-oz package frozen chopped spinach, thawed and squeezed dry
Juice of half a lemon splashed with spinach
Kalamati olives and parsley to garnish

Cook potatoes in a large pot of boiling water until tender, about 20 minutes. Drain well. Add milk Mash until smooth. Add fefalotiri. Set aside.

Saute lamb until pink gone. Drain fat. In a large bowl, combine lamb, bread crumbs, onions, egg white, garlic, Greek herbs, black pepper, and salt . Mix well (using hands works best). Pat lamb mixture over bottom and up sides of a 9" pie plate.

Layer tomato slices over lamb. Sprinkle oregano over tomatoes. Spread Swiss cheese and feta cheese over tomatoes. Top cheese with chopped spinach. Spoon mashed potatoes over spinach. Spread evenly, leaving a 1" border around edges. (Meat and potatoes should not touch.) Smooth top. Decorate by drawing fork tines around in circles. Sprayed Pam over top, dusted with paprika and some Greek herbs.

Bake at 350 for 30 minutes . Let cool 5 minutes. Garnish with olives and parsley. Slice into wedges and serve.




Number of Servings: 6

Recipe submitted by SparkPeople user MARGESLP.