Ingredients: |
Ingredients: FILLING
1 1/2 pound eggplant (unpeeled, cut into 1 inch pieces
7 tablespoons (or more) extra virgin olive oil, divided
2 pounds stew meat cut into 1 inch pieces
All purpose flour
3 cups chopped onions
1 cup red wine
1 28 ounce can diced tomatoes
3 cups beef broth
8 cloves garlic
1 tablespoon dried oregano
TOPPING
2 1/2 russet potatoes
2 tablespoons butter
2 tablespoon olive oil
2 minced garlic cloves
3/4 cup whole milk
1 1/2 cups Pecorino Romano cheese
Filling
Scatter eggplant on rimmed baking sheet
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Directions: |
Directions:Filling
Filling
Scatter eggplant on rimmed baking sheet. Sprinkle with course salt.
Let stand 1 hour, tossing occasionally. Rinse and pat dry.
Heat 3 tablespoons oil in large heavy pot over medium high heat.
add eggplant and saute until tender ,about 12 minutes .Transfer
to medium bowl.
Sprinkle beef with generously with course salt and pepper and dust with flour to coat. Heat 2 tablespoons oil in same pot over medium heat. Add
1/2 beef and saute until brown about 8 minutes. transfer to medium
bowl. Repeat with 2 tablespoons of oil and remaining beef.
Add 1 tablespoon oil to same pot. Add onions. Cover and cover and cook
over medium low heat until very tender about 10 minutes (bottom of pot
will be will be dark. Add wine to pot and boil until wine evaporates, scrapping up brown bits, about 5 minutes. Add tomatoes with juice, broth,
garlic and oregano and bring to boil. Add beef and accumulated juices. Cover: reduce heat to low and simmer for 1 hour. Uncover and continue
to simmer until lamb is tender and gravy thickens about 45 minutes. Stir
in eggplant. Season with salt and pepper. Transfer to a 13x9x2 baking
dish. Cool slightly, cover and refrigerate.
TOPPING
Preheat over to 375 degrees. 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. saute until fragrant, about 1 minute. add milk and bring to simmer.
Drain potatoes. Add to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until smooth. Stir in
cheese. season with salt and pepper. Drop potatoes over filling by heaping tablespoons, covering completely .
Bake pie until filling is heated through and topping is golden, about 45 minutes.
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This recipe for Lamb and Eggplant Shepherds Pie is from