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Shepherd’s Pie with potato crust & grated Feta PDO (PR)

Feta PDO. Let’s get real!

Feta PDO travels to IFE!

March 17 – 20, 2019

In the context of the implementation of the *European Programme for Promoting Feta PDO, the Hellenic Agricultural Organization ELGO – DEMETER and the company NOVACERT Ltd. as its executive agency, participated with an exhibition stand in the International Food & Drink Event 2019 (IFE 2019) held in London, UK, from Sunday 17 until Wednesday 20 March 2019.

Against the setting of an impressive stand, trade visitors had the occasion to taste the product in individual wraps, as well as many savoring creations prepared with Feta PDO and tomato, cucumber, crouton, rusks and more. The informational leaflet was given to more than 10,000 trade visitors. At the same time, representatives and delegates from the Embassy of Greece in London also visited the stand and proclaimed their enthusiasm for the exposure of Feta PDO abroad. New business contacts were formed in the context of this international fair and more than 6,000 professionals became better acquainted with the product.

 

Ingredients:

Ingredients for 4 people

  • 1 kg of minced meat (lamb)
  • 2 finely sliced onions
  • 2 finely sliced carrots
  • 1 garlic clove
  • 100 ml rose wine
  • 500 ml vegetable broth
  • 50 gr. tomato paste
  • 3 – 11 potatoes (depending on how rich we want the potato crust to be)
  • 150 gr. Parmesan
  • 250 gr. Feta PDO
  • 2-3 egg yolks
  • some thyme
  • salt – pepper

 

Preparation: Begin by boiling the potatoes whole and unpeeled for 45-60’. When they boil, peel and cut them. Use a potato masher or fork to mash the potatoes inside a bowl, while adding salt, pepper, parmesan, Feta PDO and the egg yolks. The result will be a kind of puree. Brown (sauté) the thinly sliced vegetables together with the minced mean and as soon as it turns brown, simmer with wine. Add the broth and tomato paste and simmer for one (1) hour. As soon as it absorbs the liquids, it is ready and we split it into four earthenware pots. Spread a layer of the puree on each pot (as thick or thin as you want) and bake in a preheated oven at 200 degrees for approximately 15 minutes, until surface is brown. Let the dish rest at room temperature for approximately 10 minutes and serve. Best of luck!