Lamb and Eggplant Shepherd's Pie

Lamb and Eggplant Shepherd's Pie
Photo by Elinor Carucci

Ingredients

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

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

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