Lamb and Eggplant Shepherd's Pie

  

I am always drawn to dishes that are a bit different. "Out of the norm" some may say. "Weird." say others. 

Jack and I are actually both similar in that department.  If we are at a restaurant with dishes like sweetbreads, veal cheek, or stuffed pig's feet, you can be sure we'll order it. Once, I ordered bone marrow at a restaurant and a fellow dining guest asked, "Why would you order that?"

"Hello!" I exclaimed, as if that was the dumbest question in the world. "Because it's delicious!"  And then I shoved a piece of bread covered with the fatty, brain matter-resembling marrow in her face.  

Needless to say, she was not pleased.  

Now, this dish is not that far out there, but it is different, so when I saw it on the cover of Bon Appetit last year, I always wanted to make it.  And this past week, I finally did. 

Let me tell you this. This takes all day to make.  All. Day. Each ingredient is separately sauteed in the same pan almost as if each ingredient is a building block of flavor in the walls of the pan. First, eggplant is tossed in salt and left to sit for an hour to draw out all of them moisture, then sauteed until tender. Next, lamb shank is tossed in a bit of flour and sauteed in the same pan (sans the eggplant). The lamb is then set aside and onions are sauteed until tender.  Afterwards, the pan is deglazed with white wine before the diced tomatoes, garlic, beef broth and oregano are added.  The lamb is then added back into the pan and slowly cooked for an hour.  Next, the eggplant is added back into the pan and the flavors are allowed to marry and the broth thickened for another 45 minutes.

Like I said. All. Day.

The mixture is then put into a baking dish (the recipe calls for a 9x13" dish, but I used an 8x8" dish) and topped with delicious mashed potatoes (and I will forever use this for my mashed potato recipe. Love.) and baked for an additional 45 minutes. 

The resulting dish is a wonderful marriage of of sweet, tender eggplant, deliciously moist lamb, a deliciously fresh tomato broth and creamy mashed potatoes.  This dish is GOOD.  Really, really good. And I don't think anyone would be scared of these ingredients.  If you have all day, please, please make this. 

It's always good to get out of our comfort zones. With or without stuffed pig's feet.

Lamb and eggplant shepherd's pie - adapted from bon appetit

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

• 3 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 plus 1 tbsp  whole milk
• 1 1/4 cups (packed) coarsely grated sheep's milk cheese (5 to 6 ounces)

PREPARATION

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. (I used an 8x8" baking dish)

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.

 

Comments

[DailyChef]

Looks delicious! Perfect for a lazy or rainy weekend day when I don't feel like leaving the house. Besides the lamb shoulder, I even keep most of those ingredients around. Yes, I like eggplant :-P

[S]

I want to make Shepherd's pie as well! I might adapt your recipe.

S
http://notjustmedical.wordpress.com

[Maria]

I love the idea of eggplant shepard's pie!

[Cherine]

Looks delicious. Will definitely try it :)

[Eliana]

Looks amazing Teanna. And like it would make a perfect Sunday super.

[Alta]

This sounds like moussaka meets shepherd's pie. Needless to say, I'm in love with it. Yum. I too am drawn to "weird" food!

[jenn (Bread + Butter)]

I'm like I'd be the one ordering the marrow from the menu. ;-D Nice twist on the shepherd's pie. I'll take a nice heaping plate of this.

[grace]

well, i'm certainly glad this was worth the time involved--it looks fantastic! very comforting and yes, a wee bit out there. nicely done, teanna!

[Nicole]

Kudos to you! I don't think I'm quite as adventurous as you, but I love trying new and unique things, too and this looks ah-mazing!

[obsessedwithbaking.blogspot.com]

I totally agree! I can never understand people who order the same foods again and again. I love trying new foods too. I mean, how can you not be curious about how bone marrow tastes like? The shepherd's pie looks delicious!

[joeline]

Thanks for sharing! I absolutely LOVE moussaka and have been looking for a good recipe to try. The topping however, isn't the typical bechamel sauche that goes with moussaka. And yes, I have been forewarned by many people that this is quite the laborious meal to make, but oh so delicioius....

[Jen]

I need to make this recipe! I also need a day off! This looks amazing! I do like to step out of my comfort zone but I don't think that I am ready for stugged pig's feet :)

[Jen]

I meant "stuffed" -haha. I'm definitely not ready for "stugged pig's feet"! I need that day off soon :)

[Margart]

YUM!!

[shelly (cookies and cups)]

It look great, but all day? that's a sunday meal for sure!

[Jen @ My Kitchen Addiction]

This looks wonderful! I might give this a try for Super Bowl Sunday since I'll have all day to cook. It just seems like warm, cozy food - perfect for settling in to watch some TV!