Cook the Book Fridays: Mediterranean Shepherd’s Pie from Everyday Dorie

Dorie Greenspan Mediterranean Shepherd's Pie from Everyday Dorie on eatlivetravelwrite.comFor this week’s recipe for Cook the Book Fridays we again made something of our own choosing from Dorie Greenspan’s latest cookbook, Everyday Dorie. Regular readers will know that typically, we all make the same recipe each week we post but since shopping is a (non contact) sport these days and we can’t be sure what we will and won’t have access to, moderators allowed us to choose what we were able to cook/ bake this week and later this month, to be re-assessed closer to May to see if we do this again.

I happened to have all the ingredients for the Mediterranean Shepherd’s Pie on hand earlier in the month and because I’m all about batch cooking these days as I juggle online teaching, this seemed to be the perfect choice for us.

Dorie says:

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.

For the filling, I  used ground pork and pork sausages because that’s what I had on hand. Luckily for me I had all the spices Dorie calls for (cumin, sumac, za’atar, harissa) and, while I did have baby spinach in my fridge (even the right amount), I forgot to add it. But that’s the beauty of a shepherd’s pie – it being a “rustic hodgepodge” and all, it works with most everything! I loved the addition of the tomatoes and butternut squash in here – made a nice difference from the usual peas and carrots I include in my shepherd’s pie (regular and vegetarian).

I’ll definitely remember this version next time I have a shepherd’s pie craving – the licence to use sausage meat and different veggies opens up a world of possibilities for this delicious hodgepodge 😉

Get the recipe for Dorie Greenspan’s Mediterranean Shepherd’s Pie on page 161 of Everyday Dorie or here.

Buy Everyday Dorie and join us cooking our way through the book!

Everyday Dorie cover on eatlivetravelwrite.com

Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!


Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


monthly newsletter signup!


In the French kitchen with kids is out now!

In the French Kitchen with Kids cover on eatlivetravelwrite.comClick here to read more and purchase!


, , , ,

10 Responses to Cook the Book Fridays: Mediterranean Shepherd’s Pie from Everyday Dorie

  1. Diane Zwang April 24, 2020 at 16:11 #

    Glad that you found a recipe you had all the ingredients for. Now how did you survive isolation? I am starting to go a little stir crazy since I can’t go out for a walk. 8 days to go…

  2. Karen Reinsch April 24, 2020 at 18:10 #

    That sounds so good! I don’t think I have those spices on hand but I will be thinking of them the next time I am out! It’s nice to have a dish that is easy to adapt.

  3. steph (whisk/spoon) April 24, 2020 at 21:35 #

    that looks crazy good and i love the spicing– putting it on my list!

  4. MARY H HIRSCH April 24, 2020 at 23:17 #

    I like Shepherd Pie and this recipe seems to have some tasty twists and turns to it. I have a pretty good supply of herbs, spices and flavorings on deck right now so have found it easy to put recipes together. I made the Tamale Pie this week which is pretty much a blueprint of yours – albeit a different taste experience. Take care, you two. Be safe.

  5. Shirley @ EverOpenSauce April 25, 2020 at 13:46 #

    This is another fantastic idea from Dorie transforming hodgepodge of ingredients to make a coherent dish. The crisp and brown potato top gives this instant appeal.

  6. cheznana April 25, 2020 at 17:25 #

    I always love Shepherds Pie, and this looks really interesting. Can’t wait to try it.

  7. Mr. Neil April 26, 2020 at 16:37 #

    Mary’s spot on: always enjoy a nice SP, and this one had some delightful twists for a different flavour profile. Loved it.

    I’ve been doing a bit of my own #coronacookingcupboard – in the form of #coronawinecellar pairings. 😉

    For this I opened a Dolcetta D’Alba; a nice, lighter red from the north of Italy. Went wonderfully.

  8. Cakelaw April 27, 2020 at 18:36 #

    This pie looks so warm and comforting- perfect for the chilly weather that has already commenced in Melbourne.

  9. Kim April 28, 2020 at 19:19 #

    Well that looks delicious! Can’t say I have ever had shepherds pie so this will be one to look forward too! I am impressed you had all the ingredients on hand 👍

  10. Tricia May 1, 2020 at 10:41 #

    Oh boy does this sound amazing. I love Shepherds Pie and consider it fabulous comfort food, so it should be pretty darn perfect about now 😉 Also, I wanted to let you know that with our chicken recipe, neither Nana nor I had been big fans but it was because we were just not that into the chicken – but made it since we had the ingredients. We didn’t want that to reflect negatively on the recipe (not the recipes fault lol).

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.