Lamb and Eggplant Shepherd's Pie

Name: Lamb and Eggplant Shepherd's Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: European, Irish
Ingredients: 10 servings All purpose flour; 710 milliliters beef broth (preferably organic); 2 Tbsps (1/4 stick) butter; 794 grams diced tomatoes in juice; 10 servings Coarse kosher salt; 237 milliliters dry white wine; 680 grams eggplant, unpeeled, cut into 3/4-to 1-inch cubes; 2 garlic cloves, minced; 907 grams well-trimmed boneless lamb shoulder, cut into 1-inch cubes; 2 Tbsps extra-virgin olive oil; 710 milliliters chopped onions; 1 Tbsp dried oregano; 1 kilograms russet potatoes, peeled, cut into 1-inch cubes; 177 milliliters whole milk

Lamb and Eggplant Shepherd's Pie might be just the main course you are searching for. This recipe serves 10. One portion of this dish contains roughly 19g of protein, 9g of fat, and a total of 337 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of all purpose flour, eggplant, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is an affordable recipe for fans of Scottish food.

Instructions

Scatter eggplant on rimmedbaking sheet.

Ingredients you will need

Eggplant

Sprinkle with coarse salt; letstand 1 hour, tossing occasionally. Rinseeggplant and pat very dry.

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Coarse Salt

Heat 3 tablespoons oil in heavy largepot over medium-high heat.

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Cooking Oil

Add eggplantand sauté until tender, about 12 minutes.

Transfer to medium bowl.

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Bowl

Sprinkle lamb generously with coarsesalt and pepper, then dust with flour tocoat.

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Pepper

All Purpose Flour

Lamb

Heat 2 tablespoons oil in same potover medium-high heat.

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Cooking Oil

Add half of lamb.Sauté until browned, about 8 minutes.

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Lamb

Transfer lamb to large bowl. Repeat with2 tablespoons oil and remaining lamb.

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Lamb

Cooking Oil

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Bowl

Add 1 additional tablespoon oil to samepot, if needed.

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Cooking Oil

Add onions. Cover and cookover medium-low heat until very tender,about 10 minutes (bottom of pot will be verydark).

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Onion

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Pot

Add wine to pot. Increase heat and boiluntil wine evaporates, scraping up brownedbits, about 5 minutes.

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Wine

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Pot

Add tomatoes withjuice, broth, garlic, and oregano and bring toboil.

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Tomato

Oregano

Garlic

Broth

Add lamb with any accumulated juices.Cover; reduce heat to low and simmer 1 hour.Uncover and continue to simmer until lamb isvery tender and gravy thickens slightly, about45 minutes. Stir in eggplant. Season with saltand pepper.

Ingredients you will need

Eggplant

Pepper

Gravy

Lamb

Transfer to 13x9x2-inch glassbaking dish. DO AHEAD: Can be made 3 daysahead. Cool slightly. Cover and chill.

Preheat oven to 375°F. Cookpotatoes in large pot of boiling salted wateruntil tender, about 14 minutes.

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Oven

Pot

Meanwhile, melt butter with oil inmedium saucepan over medium-high heat.

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Butter

Cooking Oil

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Sauce Pan

Add garlic. Sauté until fragrant, about 1minute.

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Garlic

Add milk and bring to simmer.

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Milk

Drain potatoes. Return to pot. Stirover medium heat until excess moistureevaporates.

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Potato

Equipment you will use

Pot

Add milk mixture and mashpotatoes until just smooth. Stir in cheese.Season with coarse salt and pepper.Drop potatoes over filling by heapingtablespoonfuls, covering completely.

Ingredients you will need

Salt And Pepper