Spiced shepherd's pie with feta-potato topping

                The original shepherd's pie is an unpretentious combination of ground cooked lamb mix with leftover garvy and onions, and topped with mashed potatoes. This recipe is a little more exciting, with a decidedly Greek flair.

Makes 8 servings

• 1 tablespoon olive oïl
• 2 garlic cloves, minced or pressed
• 1 large onion, chopped
• 2 pounds (1 kg) lean ground lamb
• 2 teaspoons crumbled dried mint
• 1 teaspoon ground cinnamon
• 1 teaspoon oregano leaves
• ½ teaspoon ground allspice
• 4 plum tomatoes, peeled, seeded and chopped
• Salt and freshly ground Pepper to taste
• ¼ cup parmesan cheese

Feta potato topping

• 6 large potatoes, peeled and cubed
• 2 tablespoons butter
• Salt and black pepper to taste
• ¼ cup parmesan cheese
• 2 cups feta cheese, crumbled

1. In a large skillet, heat the olive oil, add garlic and onion and cook for 1 minute.
2. Add the lamb and cook, stirring, until the lamb is no longer pink.
3. Drain off any excess fat, add the mint, cinnamon, oregano, allspice, tomatoes, and salt and pepper.
4. Stir in the parmesan cheese.
5. Butter a 2-quart casserole and turn the mixture into it.
6. Preheat the oven to 400F (200C).
7. For the topping, put the potatoes into a pot with water to cover, cook for 15 to 20 minutes or until tender.
8. Drain, reserving some of the liquid.
9. Beat with an electric mixer, adding the butter, salt and pepper, and enough cooking liquid so that the potatoes become fluffy.
10. Blend in the parmesan and feta cheeses.
11. Spoon the potato mixture over the lamb mixture in the casserole and bake for 35 to 40 minutes or until lightly browned.

BON APPETIT