| Bon Appétit | March 2009 by Jeanne Thiel Kelley This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. The mashed potato topping gets its Greek flavor from kasseri cheese, a hard, salty cheese. If you can't find kasseri cheese, use Pecorino Romano instead. Finish the dish with a sprinkling of chopped fresh oregano, if desired. Filling: 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes Coarse kosher salt 7 tablespoons (or more) extra-virgin olive oil, divided 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes All purpose flour 3 cups chopped onions 1 cup dry white wine 1 28-ounce can diced tomatoes in juice 3 cups beef broth (preferably organic) 8 garlic cloves, chopped 1 tablespoon dried oregano Topping: 2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes 2 tablespoons (1/4 stick) butter 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 3/4 cup whole milk 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces) For filling: Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; letstand 1 hour, tossing occasionally. Rinseeggplant and pat very dry. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplantand sauté until tender, about 12 minutes.Transfer to medium bowl. Sprinkle lamb generously with coarse salt and pepper, then dust with flour tocoat. Heat 2 tablespoons oil in same potover medium-high heat. Add half of lamb.Sauté until browned, about 8 minutes.Transfer lamb to large bowl. Repeat with2 tablespoons oil and remaining lamb. Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cookover medium-low heat until very tender,about 10 minutes (bottom of pot will be verydark). Add wine to pot. Increase heat and boiluntil wine evaporates, scraping up brownedbits, about 5 minutes. Add tomatoes withjuice, broth, garlic, and oregano and bring toboil. 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. Transfer to 13x9x2-inch glassbaking dish. DO AHEAD: Can be made 3 daysahead. Cool slightly. Cover and chill. For topping: Preheat oven to 375°F. Cook potatoes in large pot of boiling salted wateruntil tender, about 14 minutes. Meanwhile, melt butter with oil in medium saucepan over medium-high heat.Add garlic. Sauté until fragrant, about 1minute. Add milk and bring to simmer. Drain potatoes. Return to pot. Stir over medium heat until excess moistureevaporates. 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. 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. |