Lamb And Eggplant Shepherds Pie Recipe 55 Recipes

LAMB AND EGGPLANT SHEPHERD'S PIE

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.

LAMB AND EGGPLANT SHEPHERD'S PIE RECIPE - (5/5)

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.

LAMB SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
• Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
• Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.

BEEF-AND-LAMB SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks and season with 1/2 teaspoon salt. Cook, stirring, until the leeks are soft but not browned, about 8 minutes. Transfer half of the leeks to a large bowl and set aside.
• Add the beef and lamb to the skillet with the remaining leeks. Cook over medium heat, breaking up the meat, until no longer pink, about 6 minutes. Pour off any excess fat from the skillet; season the meat with 1/2 teaspoon salt and a few grinds of pepper.
• Stir the carrots, garlic, Worcestershire sauce and thyme into the meat. Clear a space in the middle of the skillet and add the tomato paste. Cook the tomato paste, stirring, until slightly darkened, about 1 minute, then stir into the meat mixture. Pour in the stout and simmer until slightly reduced, about 2 minutes. Add the broth and bring to a simmer.
• Cook, stirring, until the carrots are almost tender, about 5 minutes. Stir in the peas; reduce the heat to low and let simmer while you mash the potatoes.
• Drain the potatoes and let cool slightly. Transfer to the bowl with the reserved leeks; add the butter, half-and-half and 1/2 teaspoon salt and mash well. Stir in 1/2 cup cheddar.
• Spread the meat mixture in a 3-quart baking dish. Dollop the mashed potatoes on top, then spread with the back of a spoon. Sprinkle with the remaining 1/2 cup cheddar. Bake until bubbling around the edges and the topping is browned in spots, about 25 minutes. Let rest 10 minutes before serving.
• You can assemble any of these dishes up to 2 hours ahead. Cover and refrigerate, then add about 10 minutes to the baking time.

SHEPHERD'S PIE WITH EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350°F.
• Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash the first 5 ingredients. Set aside.
• In a large, heavy skillet, saute the onions and garlic in 1 1/2 Tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes). Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally.
• When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add green pepper, herbs, and peas. Continue cooking about 5 minutes longer.
• Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture into your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
• OPTIONAL (and OPTIMAL): Sprinkle extra cheese plus some paprika on top.
• Bake, uncovered, 35 minutes.