Lamb And Eggplant Shepherd's Pie
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
42
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 cups
Onion (chopped)1 cup
White Wine (dry)1 tbsp
Oregano (dried)2 tbsps
Butter (1/4 stick)3 cup
Whole MilkDirections:
1
Transfer lamb to large bowl
2
Repeat with 2 tablespoons oil and remaining lamb
3
For filling: Scatter eggplant on rimmed baking sheet
4
Sprinkle with coarse salt; let stand 1 hour, tossing occasionally
5
Rinse eggplant and pat very dry
6
Heat 3 tablespoons oil in heavy large pot over medium-high heat
7
Add eggplant and sauté until tender, about 12 minutes
8
Transfer to medium bowl
9
Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat
10
Heat 2 tablespoons oil in same pot over medium-high heat
11
Add half of lamb
12
Sauté until browned, about 8 minutes
13
Add 1 additional tablespoon oil to same pot, if needed
14
Add onions
15
Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark)
16
Add wine to pot
17
Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes
18
Add tomatoes with juice, broth, garlic, and oregano and bring to boil
19
Add lamb with any accumulated juices
20
Cover; reduce heat to low and simmer 1 hour
21
Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes
22
Stir in eggplant
23
Season with salt and pepper
24
Transfer to 13x9x2-inch glass baking dish
25
DO AHEAD: Can be made 3 days ahead
26
Cool slightly
27
Cover and chill
28
Scatter eggplant on rimmed baking sheet
29
Sprinkle with coarse salt; let stand 1 hour, tossing occasionally
30
Rinse eggplant and pat very dry
31
Heat 3 tablespoons oil in heavy large pot over medium-high heat
32
Add eggplant and sauté until tender, about 12 minutes
33
Transfer to medium bowl
34
Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat
35
Heat 2 tablespoons oil in same pot over medium-high heat
36
Add half of lamb
37
Sauté until browned, about 8 minutes
38
Transfer lamb to large bowl
39
Repeat with 2 tablespoons oil and remaining lamb
40
Add 1 additional tablespoon oil to same pot, if needed
41
Add onions
42
Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark)
43
Add wine to pot
44
Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes
45
Add tomatoes with juice, broth, garlic, and oregano and bring to boil
46
Add lamb with any accumulated juices
47
Cover; reduce heat to low and simmer 1 hour
48
Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes
49
Stir in eggplant
50
Season with salt and pepper
51
Transfer to 13x9x2-inch glass baking dish
52
DO AHEAD: Can be made 3 days ahead
53
Cool slightly
54
Cover and chill
55
For topping: Preheat oven to 375°F
56
Cook potatoes in large pot of boiling salted water until tender, about 14 minutes
57
Meanwhile, melt butter with oil in medium saucepan over medium-high heat
58
Add garlic
59
Sauté until fragrant, about 1 minute
60
Add milk and bring to simmer
61
Drain potatoes
62
Return to pot
63
Stir over medium heat until excess moisture evaporates
64
Add milk mixture and mash potatoes until just smooth
65
Stir in cheese
66
Season with coarse salt and pepper
67
Drop potatoes over filling by heaping tablespoonfuls, covering completely
68
Bake pie until filling is heated through and topping is golden, about 45 minutes
69
Preheat oven to 375°F
70
Cook potatoes in large pot of boiling salted water until tender, about 14 minutes
71
Meanwhile, melt butter with oil in medium saucepan over medium-high heat
72
Add garlic
73
Sauté until fragrant, about 1 minute
74
Add milk and bring to simmer
75
Drain potatoes
76
Return to pot
77
Stir over medium heat until excess moisture evaporates
78
Add milk mixture and mash potatoes until just smooth
79
Stir in cheese
80
Season with coarse salt and pepper
81
Drop potatoes over filling by heaping tablespoonfuls, covering completely
82
Bake pie until filling is heated through and topping is golden, about 45 minutes