Lamb and Aubergine Shepherd's Pie

Ingredients for Lamb and Aubergine Shepherd's Pie

• 1 675g aubergine, unpeeled, cut into 3/4-to 1-inch cubes

• Sal kosher grosso

• 110ml (or more) extra-virgin olive oil, divided

• 900g well-trimmed boneless lamb shoulder, cut into 1-inch cubes

• Farinha de trigo

• 725ml chopped onions

• 240ml de vinho branco seco

• 1 lata de 800g de tomates em cubos no suco

• 725ml beef broth (preferably organic)

• 8 garlic cloves, chopped

• 1 colher de sopa de orégano seco

• 1.1kg russet potatoes, peeled, cut into 1-inch cubes

• 2 colheres de sopa (1/4 de tablete) de manteiga

• 2 colheres de sopa de azeite de oliva extra-virgem

• 2 dentes de alho, picados

• 180ml de leite integral

• 300ml (packed) coarsely grated kasseri cheese* (5 to 170g )

Scatter aubergine on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse aubergine and pat very dry.

Heat 45ml oil in heavy large pot over medium-high heat. Add aubergine 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 aubergine. 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.

Preheat oven to 191°C. 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.