scatter eggplant on rimmed baking sheet. sprinkle w/ salt; let stand 1 hr. tossing occassionally. rinse eggplant and pat very dry. Heat 3T oil in havy large pot over med high heat. add eggplant and saute until tender, about 12 min. tansfer to bowl. Sprinkle lamb generaously w/ salt andpepper, thendust w/ flour to coat. heat 2T oil in smae pot over MH heat. add half of lamb. saute until bronwed, about 8 min. transfer lamb to large bowl. repeat w/ 2 T oil and remining lamb. aDd 1 additonal T oil o same ot, if neded, add onions, cover and cood over ml heat until tender 10 min. add wine to pot. increase heat and boil until wine evaporates, scraping up broned bits. 5 min. add toatoes w/ juice, broth, garlic, and oregano and bring to boil. add lamb w/ juices. cover; reduce heat to low and simmer 1 hr uncoer and contineu to simmer until amb is very tender and gravy thikens lsightly, about 45 min. stir in eggplant, season w/ salt and pepper. transfer to 13.9 pan.
Preheat oven 375 cook otatoes in larg epot of boiling salted water until tender, 14 min. meanwhile, met butter w/ oil in med saucepan over MH heat. add garlic. saute unti gragrant, about 1 min add milt and bring to simmer. drain poetatos. return to pot stir over med heat untile xess moisture eaporates. add milt mixture and mash potatoes until smooth. stir in cheese. season w/ salt and pepper. drop potatoes over filling by tables sppndfuls. bake 45 min
Originally Submitted
1/28/2011
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