MEDITERRANEAN SHEPHERD'S PIE

Mediterranean Shepherd's Pie image

Provided by Chef mariajane

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 medium onions, chopped
3 lbs ground lamb
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup chicken broth
1 (28 ounce) can diced tomatoes
1 sprig fresh rosemary
1/2 cup kalamata olive, chopped
1/4 cup fresh parsley, chopped
3 cups water
2 cups ground polenta
3 cups cold milk
1 teaspoon salt
1 cup fresh grated parmesan cheese
2 tablespoons butter

Steps:

Preheat oven to 375°F.
In a large deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until tender and golden, about 10 minutes.
Add lamb and cook, breaking up with the back of a spoon, until browned and no pink remains, about 10 minutes. Drain any fat; season with salt and pepper.
Add garlic and tomato paste and cook for 1 minute.
Add wine and simmer until it is reduced by half. Add broth, tomatoes, and rosemary.
Adjust to maintain a simmer, stirring occasionally until sauce thickens and coats meat, about 15 minutes. Remove form heat. Stir in olives and parsley.
POLENTA: in a large saucean over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 minutes.
Reduce heat to medium and cook until polenta begins to bubble and pop about 10 minutes.
Reduce heat to low, stir in Parmesan and butter, continue to stir until polenta pulls away from sides of the pan, about 10 minutes.
TO ASSEMBLE: Spread lamb filling into a 9x13-inch baking dish.
Drop large spoonfuls of polenta evenly over surface of lamb and gently spread to get an even layer.
Bake for 30-40 minutes until polenta is golden and filling is bubbling around edges. Let cool for 10 minutes before serving.