Shepherd’s Pie Mediterranean Style


Shepherd’s Pie Mediterranean Style is very similar to the classic shepherds pie, but I think the way they vary is in the seasonings. The ingredients could be exactly the same, but the spices will make them differ in flavor. If you like creamy mashed potatoes and like casseroles, then you’ll love this. This is one of those meals you can make the day before, refrigerate and bake the next day. In fact it tastes even better the next day!

Skill level: Intermediate
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Shepherd’s Pie Mediterranean Style:
Serves 6
Velvet Edition: “Trademark” Recipe
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Prep Time
1 hr
Cook Time
1 hr
Prep Time
1 hr
Cook Time
1 hr
  1. 8 medium potatoes, peeled and quartered
  2. 1 teaspoon salt
  3. 1 cup milk
  4. 1/2 cup butter
  5. 1 teaspoon salt
  6. 1/2 teaspoon white pepper
  7. 1 tablespoon chicken bouillon
  8. 1 egg
Beef filling
  1. 2 – 3 tablespoon vegetable oil
  2. 3 cups ground beef
  3. 4 – 5 garlic cloves crushed
  4. 1 teaspoon salt
  5. 1/2 teaspoon black pepper
  6. 1/2 teaspoon allspice
  7. 1/4 teaspoon red pepper
  8. 1 teaspoon chicken bouillon
  9. 1 cup frozen peas
  1. 1/4 – 1/2 cup breadcrumbs
  1. Rinse the potatoes under cold running water.
  2. Fill a large 7 quart saucepan halfway with water and add the potatoes and the salt.
  3. Cover and bring the water to a boil. Lower heat to medium low and with the lid slightly open, continue to cook for another 15 minutes, until fork tender.
  4. Drain the potatoes in a colander and return back to the pot.
  5. Mash them while still warm. It’s easier to mash and this renders a fluffier texture. Set aside to cool.
  6. While the potatoes are boil you can prepare the beef filling.
  7. In a 4 quart saucepan heat the oil.
  8. Add the ground beef and cook on medium heat for about 10 minutes.
  9. Add the garlic, salt, black pepper, allspice, red pepper, and chicken bouillon.
  10. Cook for another 10 minutes while stirring.
  11. Add the frozen peas.
  12. Continue to cook for another 2 or 3 minutes, then turn heat off and set aside to cool.
  13. Add the milk, butter, salt, white pepper, chicken bouillon and egg to the mashed potatoes.
  14. Mix together to combine.
  15. Grease a 13 x 9 inch baking pan with cooking spray.
  16. Using half the mashed potatoes cover evenly the bottom of the pan. (see note #1 below)
  17. Distribute the ground beef and peas mixture evenly over the mashed potatoes.
  18. Repeat the mashed potatoes layer again over the top.
  19. Run a fork back and forth over the top to create ridges on the potatoes.
  20. Sprinkle the breadcrumbs over the top and back in a 375° oven for about 45 minutes, or till the top is lightly golden brown.
  21. Serve with a salad on the side.
♣ Notes
  1. 1. It’s easier to use slightly wet hands to spread the mashed potatoes, rather than a spoon.
Velvet Edition

Shepherd’s Pie Mediterranean Style slideshow:



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