This recipe will be ready in 30 minutes.
Enrich any leftover shepherd's pie mince mixture with tomato paste, a little dried mint and ground cumin. Add some diced red capsicum and paprika and sprinkle over scone dough that has been pressed into a tray.
Add some crumbled fetta and a drizzle of olive oil and bake in a hot oven (200C) for 20-25 minutes. You will have a lovely rustic version of a Turkish pide.