LAMB AND EGGPLANT SHEPHERD'S PIE RECIPE - (5/5)
Provided by mimikd
Number Of Ingredients 19
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 2 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 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. 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 sheep's milk; available at many supermarkets and at Greek markets and some Italian markets.
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Mounir Ayoub
[email protected]Overall, I thought this recipe was pretty good. I would make a few adjustments next time, but I would definitely make it again.
Temam Hajii
[email protected]This recipe was a bit too salty for my taste. I think I will reduce the amount of salt I use next time.
Emmanuel Haliq
[email protected]I found that the lamb was a bit tough. I think I will try cooking it for a longer period of time next time.
Murphf Kono
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used a hotter variety of chili pepper. Next time I will use a milder pepper.
Hamza Raza
[email protected]I made this dish for my family and they all loved it. The lamb was tender and the eggplant was flavorful. I will definitely be making this again.
Swarup Dutta
[email protected]This recipe was easy to follow and the end result was delicious. I would definitely recommend it to others.
vincenzo
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The eggplant helped to balance out the lamb flavor.
Messiah
[email protected]This recipe is a keeper! I will definitely be making it again and again.
dam bro
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Nelly Thomas
[email protected]This is one of my favorite shepherd's pie recipes. It's easy to make and always turns out delicious. I love the combination of lamb and eggplant.
Dilara
[email protected]I followed the recipe exactly and it turned out perfectly. The lamb was tender and juicy, and the eggplant was soft and flavorful. The whole dish was very comforting and satisfying.
Joshua Fern
[email protected]This lamb and eggplant shepherd's pie was a hit with my family! The flavors were rich and complex, and the eggplant added a nice touch of smokiness. I will definitely be making this again.