Lamb and Eggplant Shepherd's Pie

Lamb and Eggplant Shepherd's Pie
Photo by Elinor Carucci

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network