Lamb and Eggplant Shepherd's Pie

Ingredients

• 2 cloves garlic
• 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
• Coarse kosher salt
• 7 tablespoons (or more) extra-virgin oil
• 2 pounds well-trimmed boneless lamb shoulder
• All-purpose flour
• 3 cups onions
• + 10 more ingredients
• • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes in juice
  • 3 cups beef broth (preferably organic)
  • 8 cloves garlic
  • 1 tablespoon dried oregano
  • 2 ½ pounds russet potatoes
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil
  • 1 ¼ cups (packed) coarsely grated kasseri cheese*
  • ¾ cup whole milk

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 la...

View full recipe at Epicurious