Sometimes I am ready to branch out into ethnic cuisine… but still want the familiarity of comfort food.
This Middle Eastern shepherd’s pie is filling, cozy, and full of Mediterranean flavors like cinnamon and nutmeg! Lamb and pine nuts add a savory twist.
It serves a crowd and can be made up to a day in advance… Ready to try something new for your next family dinner?
(Try this Turkey Shepherd’s Pie when you have leftover turkey. It makes an appearance on my table every year after Thanksgiving.)
Middle Eastern Shepherd's Pie With Lamb (Kibbit Batata)
This Middle Eastern shepherd's pie is filling, cozy, and full of Mediterranean flavors like cinnamon and nutmeg! Lamb and pine nuts add a savory twist.
Ingredients
Potato Kibbi
- 5 pounds potatoes medium
- 1-1/2 cups raw and/or whole milk
- sea salt to taste
- ground black pepper to taste
- ground cinnamon to taste
Lamb Stuffing
- 1 pound grass-fed or pastured ground lamb
- 2 tablespoons grass-fed butter or coconut oil, lard, etc.
- 2 onions medium, finely diced
- 1/2 cup pine nuts
- sea salt to taste
- ground black pepper to taste
- ground cinnamon to taste
- ground nutmeg to taste
Instructions
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Boil potatoes until soft. No need to peel them first, unless you prefer it. (Tip: To cut down on time, use your Instant Pot or other pressure cooker!)
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While potatoes are boiling, brown lamb in a medium-size pot with fat and onions.
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Toast pine nuts in a dry skillet over medium heat, adjusting the temperature lower as the pan heats up. Stir frequently if not continuously so that the nuts don't burn.
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Remove from heat when most of the pine nuts are golden brown.
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Season lamb when cooked through, adjusting to taste.
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Stir in toasted pine nuts.
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When potatoes are cooked, drain water.
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Add milk and seasonings.
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Mash until smooth.
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Adjust seasonings, to taste.
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In a 9x13" cake pan, spread half of the mashed potato mixture.
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Layer all of lamb mixture over top.
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Spread the other half of the potato mixture over the lamb.
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Use a spoon to create swirls in the surface of the potatoes, if desired.
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Sprinkle with cinnamon.
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Bake in oven at 350 degrees Fahrenheit for about 10 minutes.
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Then broil for about 3-5 minutes until slightly golden.
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Remove from oven and cut into squares.
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Serve with a green salad, or if desired, topped with sautéed bell peppers and onions for garnish. Enjoy!
Recipe Notes
- Can be made a day ahead!
What is your favorite ethnic comfort food? Will you try this Middle Eastern Shepherd’s Pie?
...without giving up the foods you love or spending all day in the kitchen!
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Hi there. That pie sure looks delicous and yumeee. Could the lamb meat be substituted with kid meat? Will deffenitely try making one. ALWAYS GREAT TO READ YOUR WRITE UPS. Ken, Saba island Dutch Caibbean.
Hi Kenneth! Absolutely, you can substitute whatever meat you prefer. Hope you enjoy the recipe! 🙂
Dear Haniya,
This recipe sounds delicious and I am very excited to try it! Thank you for the great post. XOX Tata
Hi Tata! Thank you! <3
Hi Haniya,
Will be getting our lamb order this weekend!!! I have your recipe to try out now! I am looking forward to these flavors!
Thanks!
Inez
How fun, Inez! Hope you love it! 🙂