There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying. For this version, one that’s been on my favorite shepherd’s pie list for a while now, I start from scratch with sausage and ground meat. I often use turkey, but chicken, lamb and beef are all good. It’s the herbs and spices that make this one Mediterranean. The potatoes could just as nicely be sweet potatoes, and I like to cook butternut squash into the filling (so easy — you can buy it already peeled and cubed, fresh or frozen) because I like its sweetness with the spices.
A shepherd’s pie is a one-dish meal and not a light one, so I serve a leafy salad alongside, or even on top of it. Add a little extra mustard or vinegar to your favorite dressing — it’s nice to have a bit of bite and tang to go with the pie’s slight sweetness.
MEDITERRANEAN SHEPHERD’S PIE is excerpted from Everyday Dorie © 2018 by Dorie Greenspan. Photography © 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.