Just yesterday brought us Anzac day, and also some very drizzly and rainy weather.
My Lamb, eggplant and garlic shepherd’s pie should tick not only the patriotic, but also the Autumn warmer boxes!
Lamb and eggplant Shepards pie
Prep time: 20 minutes
Cook time: 50 minutes
- 2 eggplant, cut into 3 cm cubes
- 4 tbsp of sunflower oil
- 750 gm lamb mince
- 1 tsp seasalt
- 2 onions, roughly chopped
- 1 cup red wine
- 330 gm diced tomatoes
- 3 cups beef / lamb broth
- 8 garlic cloves, chopped
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 6 agria potatoes, peeled, cut into 1-inch cubes
- 2 tbsp butter
- 2 tbsp grapeseed oil
- 2 garlic cloves, minced
- 50 gm unsalted butter
- 3/4 cup cream
Heat a large pot, add 2 tbsp oil and cook the lamb mince until brown then remove from pot, set aside and drain pot.
Reheat the pot and add another 2 tbsp of oil and brown your onions ( 2-3 minutes). Once they have browned, add the eggplant. Continue to saute till this mixture until the eggplant has begun to colour and soften.
Add wine. Increase heat and boil until wine evaporates, scraping up browned bits. Add canned tomatoes, broth, garlic, oregano and cumin and bring to boil. Add lamb with any accumulated juices. Reduce heat to low and simmer until the gravy thickens slightly, about 20 minutes.
Transfer mixture into a large cast iron pan.
Cook potatoes in large pot of boiling salted water until tender.
Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic and cook until fragrant, Add cream and bring to simmer.
Drain the potatoes and return them to the pot, cover in towel and allow to dry out for 5 minutes. Mash the potatoes whilst slowly adding in the cream until smooth. Season with salt and pepper.
Drop potatoes over filling covering completely.
Bake pie until filling is heated through and topping is golden, about 30 minutes.