Greek Shepherd’s Pie

5 from 1 vote
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Greek Shepherd’s Pie: I smashed together two of my favourite comfort food meals into something revolutionary .

Greek Shepherd's Pie

Shortcut Moussaka

I adore classic Greek moussaka, but making it is tedious task involving:

  • Peeling, slicing potatoes
  • Making béchamel sauce AND meat sauce
  • Broiling eggplant and zucchini
  • Making pretty layers in a baking dish.

Phew, I’m tired just talking about it.

It’s worth the effort and dishes sometimes. But definitely not on a weeknight.

Greek Shepherd's Pie Ingredients

Greek Shepherd’s Pie: Why You’ll Love it

My Greek Shepherd’s Pie creation retains all the delicious elements of actual moussaka.

We’re talking rich meat sauce nuanced with cinnamon.

Tender bites of zucchini and eggplant.

Plush creamy potato topping.

BUT, it takes a tiny fraction of the time, and only requires two dishes. You in?

Meat filling for shortcut Moussaka.

How to Make Greek Shepherd’s Pie

Super easy. Let’s go!

Greek Moussaka Meat Sauce

Make the Meat Sauce

Brown some ground lamb (or beef), with cinnamon, onion, garlic, zucchini and eggplant then simmer it in a rich tomato sauce.

Mashed Potatoes in a pot.

Make the Potato Topping

Swap the traditional moussaka sliced potatoes for mashed potatoes (I don’t even bother to peel them!).

    Stir some butter, milk and parmesan right in to riff on a white sauce.

    Adding potato topping to greek shepherds pie.

    Assemble the Greek Shepherd’s Pie

    Pile the fluffy potatoes on top of the luscious meat filling, then bake until the sauce bubbles up seductively around the edges and the potatoes bear a beautiful golden crust.

    SO good. That’s really all I can say.

    Greek Shepherds Pie

    I have to include the original photo

    Enjoy this charming 2009 photography throwback. All the photos on Foodess looked like this and people still made the recipes. I take that as a strong vouch for the actual recipe quality 😆 xo

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    5 from 1 vote

    Greek Shepherd’s Pie

    Rich cinnamon-scented meat sauce, creamy potatoes, tender zucchini and eggplant – all the comforting deliciousness of moussaka, in a quick shepherd’s pie.
    Prep Time: 40 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8


    For Potato Layer

    • 6 medium potatoes peeled and halved
    • 2 cups milk
    • 3 tbsp butter
    • ½ cup finely grated parmesan

    For Meat

    • 2 tbsp olive oil
    • 2 lb ground lamb or beef
    • 2 ½ cups finely-chopped onion about 1 large
    • 1 tbsp minced garlic about 3 large cloves
    • 1 ½ tsp kosher salt
    • ¾ tsp ground cinnamon
    • ½ tsp black pepper
    • 1 medium zucchini chopped in 1″ pieces
    • 1 medium eggplant chopped in 1″ pieces
    • 1 5.5 oz can tomato paste
    • 1 cup red wine or beef broth
    • 2 tbsp minced fresh parsley
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    For Mashed Potato Topping

    • Cook potatoes in a large pot of boiling, salted water until tender; mash with butter, milk and parmesan; season to taste with salt and pepper.

    For Meat Filling

    • Preheat oven to 375ºF. White the potatoes are boiling, heat to shimmering hot in a dutch oven over medium-high heat. Add lamb, onion, garlic and season with salt, cinnamon and pepper.
    • Once onion starts to soften, stir in zucchini and eggplant and cook until the zucchini is crisp-tender, about 5 minutes.
    • Stir in tomato paste; cook 2 minutes, until it turns a darker shade. Add red wine and stir to deglaze the pot. Reduce heat to low and cook uncovered for 5 -10 minutes, stirring frequently.
    • Stir parsley. Taste and adjust seasoning.
    • Remove dutch oven from heat and top meat mixture with the mashed potatoes. Transfer to the oven and bake until topping is browned and filling is bubbling up around the edges, about 30 minutes.


    Calories: 620kcal | Carbohydrates: 41g | Protein: 28g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 680mg | Potassium: 1321mg | Fiber: 7g | Sugar: 9g | Vitamin A: 435IU | Vitamin C: 45mg | Calcium: 218mg | Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Recipe Rating

    1 Comment

    1. Beth says:

      5 stars
      My family loves this, thank you for a quick version that tastes like it’s been marinating all day!