Classic with a Greek twist

A simple twist on a classic, this shepherd’s pie combines the delicate flavour of lamb with savoury kalamata olives and dense, crumbly polenta and Parmesan cheese.

Mediterranean shepherd's pie.

A simple twist on a classic, this shepherd’s pie combines the delicate flavour of lamb with savoury kalamata olives and dense, crumbly polenta and Parmesan cheese.

Mediterranean Shepherd’s Pie

15 ml (1 tbsp) olive oil

2 medium onions, chopped

1.5 kg (3 lb) ground lamb

2 ml (1/2 tsp) salt

2 ml (1/2 tsp) cracked black pepper

3 cloves garlic, minced

30 ml (2 tbsp) tomato paste

125 ml (1/2 cup) red wine

125 ml (1/2 cup) chicken broth

1 can (796 ml/28 oz) diced tomatoes

1 sprig fresh rosemary

125 ml (1/2 cup) chopped kalamata olives

50 ml (1/4 cup) chopped fresh parsley

Polenta

750 ml (3 cups) water

500 ml (2 cups) ground polenta

750 ml (3 cups) cold milk

5 ml (1 tsp) salt

250 ml (1 cup) fresh grated Parmesan cheese

30 ml (2 tbsp) butter

Preheat oven to 190 C (375 F).

In a large deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until tender and golden, about 10 minutes. Add lamb and cook, breaking up pieces with the back of a spoon, until browned and no pink remains, about 10 minutes. Drain any fat; season with salt and pepper. Add garlic and tomato paste and cook for 1 minute. Add wine and simmer until it is reduced by half. Add broth, tomatoes and rosemary. Adjust heat to maintain a simmer, stirring occasionally until sauce thickens and coats meat, about 15 minutes. Remove from heat. Stir in olives and parsley.

Meanwhile, in a large saucepan over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 minutes.

Reduce heat to medium and cook until polenta begins to bubble and pop, about 10 minutes. Reduce heat to low, stir in Parmesan and butter, continuing to stir until polenta pulls away from sides of the pan, about 10 minutes.

To assemble: Spread lamb filling into a 3-l (9-by-13-inch) baking dish. Drop large spoonfuls of polenta evenly over surface of lamb and gently spread to get an even layer. Bake for 30 to 40 minutes until polenta is golden and filling is bubbling around edges. Let cool for 10 minutes before serving.

Makes 10 to 12 servings.

Source: Homegrown Ontario.

Just Posted

Red Deer group looking to keep roads safe for cyclists

A Red Deer cycling group is concerned about road safety after multiple… Continue reading

Smoke and pets do not mix

Take care of your pets during the smoky weather

Former Red Deer lawyer sentenced

Charges included possession of stolen property

Man causes mischief with axe in Ponoka

Arson and attempted break and enter charges laid

WATCH: Raising money for kids at the Gord Bamford Charity Golf Classic

Former NHL players, Olympians, pro rodeo circuit members and musicians teed off… Continue reading

Oilpatch fears delays as U.S. judge orders further review of KXL pipeline route

CALGARY — Potential delays in the completion of the Keystone XL pipeline… Continue reading

‘Queen of Soul’ Aretha Franklin dies at 76

NEW YORK — Aretha Franklin, the undisputed “Queen of Soul” who sang… Continue reading

Arrests in Burnaby, B.C., as order against Kinder Morgan protest camp enforced

BURNABY, B.C. — The RCMP arrested protesters Thursday as officers enforced a… Continue reading

‘Hot and dirty work:’ Commander describes fighting massive Ontario wildfire

BRITT, Ont. — From a helicopter flying over a smouldering swath of… Continue reading

Calgary Fire Department logs record opioid overdose calls in July

CALGARY — The Calgary Fire Department says there were a record number… Continue reading

RCMP in Burnaby, B.C., say Kinder Morgan protest camp to be dismantled

BURNABY, B.C. — The RCMP arrested protesters when officers enforced a court… Continue reading

Study: Smokers better off quitting, even with weight gain

NEW YORK — If you quit smoking and gain weight, it may… Continue reading

Most Read


Five-day delivery plus unlimited digital access for $185 for 260 issues (must live in delivery area to qualify) Unlimited Digital Access 99 cents for the first four weeks and then only $15 per month Five-day delivery plus unlimited digital access for $15 a month