Lenny has been asking me to make a shepherd’s pie for a few months now. This is unusual too as he hardly ever requests something. To be honest, I have never made one and it has been years since I have eaten one. I remember a shepherds pie being a bit saucy with a potato topping, nothing too exciting, instead the memory is all about comfort food. I am happy to say that this recipe for a Greek Sheperd’s Pie is definitely exciting and delicious.
I started researching Shepard’s Pie when he mentioned eating it. Most of the recipes that came up were lamb or beef-based and they all had a combination of potatoes, carrots, and peas in them. For some reason, I was not in the mood for this typical pie so I kept searching.
Then I opened my March issue of Bon Appetit and found a few different comfort pies and one of them was this Shepherd’s Pie. I liked this recipe as soon as I saw the title, “Lamb and Eggplant”. I love lamb and we both love eggplant. Once I read the recipe ingredients over and saw that it had a Greek influence, I knew I found a winner!
This is a fantastic recipe. Lots of texture, flavor and pure comfort. I did substitute dried herbs with fresh. As well I had not read the recipe beforehand so I skimped on an hour of the stovetop cooking time as we did not want to eat at 10 pm. It worked out fine. The lamb was ultra-tender and it was still very good. I highly recommend this recipe, just allow yourself about 5 hours total time to make it. It is a good rainy day Sunday afternoon meal to prepare.
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Greek Shepherd’s Pie
*adapted from Bon Appetit – made 4 servings
1 pound eggplant, unpeeled, cut into 3/4- to 1-inch cubes
Coarse kosher salt
3 tablespoons (or more) extra-virgin olive oil, divided
1 pound well-trimmed boneless lamb shoulder, cut into 1-inch cubes
1 cups chopped onions
1/2 cup dry white wine
1 28-ounce can diced tomatoes in juice
1 1/2 cups beef stock (I used leftovers)
4 garlic cloves, chopped
1 tablespoon fresh oregano
1 1/4 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
2/3 cup whole milk
3/4 cups (packed) coarsely grated kasseri cheese
Garnish with fresh oregano.