As much as I love to cook, some days I just want the convenience of being able to take something out of the fridge or freezer and pop it in the oven. Even better if that something is homemade. Alas I'm not the best at being organised with the whole batch cooking thing but do occasionally manage to get ahead of the game and prepare a couple of meals in advance. My Greek Lamb Shepherds Pie with Feta Mash is absolutely perfect for this and combined with the Zyliss Fresh Glass Storage range I'm all set with a meal that can be made ahead and frozen ready to be defrosted and reheated at a later date for a quick and super tasty midweek supper. The lamb mince base combines the Greek flavours of olives, courgettes, lemon and cinnamon with a feta cheese mash and a hint of mint. If you fancy going Scottish instead of Greek be sure to check out my Haggis Shepherds Pie as an alternative.
I've been trying out the fab glass storage range form Zyliss which comes in five sizes between 0.5L and 3L and have been really impressed with it for a number of reasons
- Fantastically versatile for cooking, serving, and storage. Stylish enough for oven to table use and no need to transfer into another container for freezing.
- Both base and lid are freezer, dishwasher and microwave safe and the stackable lids make storage efficient and secure
- Multi fit lids fit both Zyliss plastic and glass storage containers
- The patented, unique seal is 100% leak proof and airtight, keeping food fresher for longer. Zyliss fresh storage keeps food up to 2x longer than when it is in its original packaging.
- The clip and close lids feature an integrated seal to ensure no gaps or food traps, 100% hygienic and 100% bacteria and mildew resistant
- Oven safe premium tempered glass base is oven safe to 420c (obviously the plastic lid is not to be used in the oven!)
Greek Lamb Shepherds Pie with Feta Mash
200g Feta Cheese, cubed
Bunch of Fresh Mint, leaves finely chopped
3 Shallots, finely chopped
500g Lamb Mince
1 Lamb Stock Cube
1 Courgette, finely chopped or grated
1 Tsp Cinnamon
Zest and Juice of 1 Lemon
75g Black Olives, quartered
Freshly Ground Black Pepper
If the dish is to be eaten straight away rather than refrigerated or frozen, preheat your oven to 180c, otherwise you'll just need the hob for now.
Peel and roughly chop the potatoes and cook in a large pan of boiling salted water for 15-20 minutes until soft. Once cooked, drain the potatoes well and mash along with the feta cheese and chopped mint.
Meanwhile finely chop the shallot (I use my Zyliss Easy Pull) and pop it in a saucepan along with the lamb mince . Stir gently until broken up and browned.
Crumble in a lamb stock cube and add the courgette (again I use the Easy Pull to prep this), cinnamon, lemon zest and juice, olive pieces and black pepper.
Bring to the boil then turn down the heat and simmer gently for 20 minutes.
Transfer the lamb mix to a 2 litre dish. Top with the mashed potato, feta and mint mixture and use a fork to rough up or make a pattern on the top.
Cook for 35-40 minutes or until golden brown and bubbling.
If freezing allow to cool with the lid off before clipping on the lid and popping the dish in the freezer.
To cook from frozen, defrost overnight in the fridge and check to make sure it is thoroughly defrosted. Once defrosted use within 24 hours and cook as above until piping hot.
Disclosure : This is a commissioned recipe for Zyliss. All views expressed are my own.