Scrumptious Lamb and Eggplant Shepherd's Pie Recipe
Gretel Shaw
The mashed potatoes topping for this lamb and eggplant shepherd's pie was to die for. I think they would be great on their own or even turned into one of those mashed potato casseroles.
1 ½poundseggplant (brinjal, aubergine, or guinea squash) - unpeeled, cut into ½ in-¾ in cubes.
1teaspoonKosher salt
5tablespoonsolive oil
2poundsground lamb (minced lamb)
3cupsyellow onion - chopped
1tablespoonsall purpose flour (plain flour Australia and UK)
1cupwhite wine
3 ½cupsbeef stock (beef broth or beef bouillon)
8clovesgarlic - minced
1tablespoondried oregano
1teaspoonsalt
1teaspoonground black pepper
Topping Ingredients
2 ½poundsrusset potatoes - peeled and cut into 1-inch cubes
2tablespoonsbutter
2tablespoonsolive oil
2clovesgarlic - minced
¾cupmilk
1 ¼cupkasseri cheese - grated
1teaspoonsalt
1teaspoonground black pepper
Instructions
Filling Instructions
Spread the cut eggplant on a baking sheet and sprinkle with kosher salt; let stand for an hour, tossing occasionally. Rinse eggplant and pat dry.
Heat 3 tablespoons of olive oil in a large dutch oven or heavy pot over medium-high heat. Add eggplant and sauté until tender, about 8 to 10 minutes. Transfer to a bowl.
Immediately add the ground lamb to the pot and brown the meat, breaking up with a wooden spoon or potato masher (you may need to drain halfway through). Once all lamb is browned, take the meat out of the pot and drain thoroughly.
Add 1 tablespoon of olive oil if needed, and add onions. Cover pot and cook over low to medium-low heat for about 10 minutes or until onions are tender. At this point, the bottom of the pot will be very dark (don't be alarmed).
Add 1 tablespoon of olive oil to the pan and stir in the 1 tablespoon of flour. Cook for a minute or two until the flour is dissolved and cooked slightly. Add wine to the pot, increase heat and bring to a boil, scraping up the brown bits on the bottom as you go (about 5 min). Add beef broth, garlic and oregano and bring to a boil again. Add lamb, stir, and partially cover the pot. Cook for 20 to 25 minutes until all the flavours meld together, and the mixture has thickened slightly.
Stir in eggplant and season with salt and pepper. Transfer to a 13×9 baking dish.
Topping Instructions
Put cut potatoes in a pot of cold water and bring to a boil. Cook until tender.
In the meantime, melt the butter with the olive oil in a small saucepan over medium-high heat. Add garlic and sauté until fragrant, about a minute. Add milk and bring to a simmer.
Once potatoes are cooked, drain them and return to the pot. Stir over medium heat until the excess moisture evaporates. Add the milk mixture, mash the potatoes until smooth, and stir in the cheese. Season with salt and pepper. Drop the potatoes over the meat filling using a wooden spoon until the filling is covered completely.
Bake pie until filling is bubbly and the top is golden, about 40 to 45 minutes. Let sit for 10 to 15 minutes before cutting into the casserole, so the servings maintain their shape.