Lamb and Eggplant Shepherd's Pie
A Mediterranean twist on classic shepherd's pie featuring tender lamb, roasted eggplant, and a cheesy potato topping. This hearty dish combines seasoned lamb shoulder with aromatic vegetables and herbs, topped with creamy mashed potatoes and kasseri cheese.
Ingredients
- •1½ pound eggplant
- •2 teaspoons coarse kosher salt
- •7 tablespoons extra-virgin olive oil
- •2 pounds lamb shoulder
- •¼ cup all purpose flour
- •3 cups chopped onions
- •1 cup dry white wine
- •28 ounces diced tomatoes in juice
- •3 cups beef broth
- •8 cloves garlic
- •1 tablespoon dried oregano
- •2½ pounds russet potatoes
- •2 tablespoons butter
- •2 tablespoons extra-virgin olive oil
- •2 cloves garlic
- •¾ cup whole milk
- •1¼ cups kasseri cheese
Cooking Instructions
- 1.
Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.
60 min
- 2.
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.
12 min
- 3.
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 2 tablespoons oil and remaining lamb.
16 min
- 4.
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 45 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.
120 min
- 5.
Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.
14 min
- 6.
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.
5 min
- 7.
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.
10 min
- 8.
Bake pie until filling is heated through and topping is golden, about 45 minutes.
45 min
