LAMB AND EGGPLANT SHEPHERD'S PIE RECIPE | EPICURIOUS.COM

Lamb and Eggplant Shepherd's Pie Recipe | Epicurious.com image

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired.

Provided by @MakeItYours

Number Of Ingredients 17

Ingredients

1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
Coarse kosher salt
7 tablespoons (or more) extra-virgin olive oil, divided
2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
All purpose flour
3 cups chopped onions
1 cup dry white wine
1 28-ounce can diced tomatoes in juice
3 cups beef broth (preferably organic)
8 garlic cloves, chopped
1 tablespoon dried oregano
2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 cup whole milk
1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)

Steps:

For filling:
Scatter eggplant on rimmed
baking sheet. Sprinkle with coarse salt; let
stand 1 hour, tossing occasionally. Rinse
eggplant and pat very dry.
Heat 3 tablespoons oil in heavy large
pot over medium-high heat. Add eggplant
and sauté until tender, about 12 minutes.
Transfer to medium bowl.
Sprinkle lamb generously with coarse
salt and pepper, then dust with flour to
coat. Heat 2 tablespoons oil in same pot
over medium-high heat. Add half of lamb.
Sauté until browned, about 8 minutes.
Transfer lamb to large bowl. Repeat with
tablespoons oil and remaining lamb.
Add 1 additional tablespoon oil to same
pot, if needed. Add onions. Cover and cook
over medium-low heat until very tender,
about 10 minutes (bottom of pot will be very
dark). Add wine to pot. Increase heat and boil
until wine evaporates, scraping up browned
bits, about 5 minutes. Add tomatoes with
juice, broth, garlic, and oregano and bring to
boil. Add lamb with any accumulated juices.
Cover; reduce heat to low and simmer 1 hour.
Uncover and continue to simmer until lamb is
very tender and gravy thickens slightly, about
minutes. Stir in eggplant. Season with salt
and pepper. Transfer to 13x9x2-inch glass
baking dish. DO AHEAD: Can be made 3 days
ahead. Cool slightly. Cover and chill.
For topping:
Preheat oven to 375°F. Cook
potatoes in large pot of boiling salted water
until tender, about 14 minutes.
Meanwhile, melt butter with oil in
medium saucepan over medium-high heat.
Add garlic. Sauté until fragrant, about 1
minute. Add milk and bring to simmer.
Drain potatoes. Return to pot. Stir
over medium heat until excess moisture
evaporates. Add milk mixture and mash
potatoes until just smooth. Stir in cheese.
Season with coarse salt and pepper.
Drop potatoes over filling by heaping
tablespoonfuls, covering completely.
Bake pie until filling is heated through
and topping is golden, about 45 minutes.
A firm white cheese made from sheeps milk; available at many supermarkets and at Greek markets and some Italian markets.