This Shepherds Pie has inspirations from the Greek dish Moussaka, with the ease of traditional Shepherds Pie. Cheesy mashed potatoes are the perfect topping to this hearty meal.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Yield: 4 – 6
2-3 Lbs Idaho Potatoes
2 Cups Whole Milk
¼ Cup Parmesan
4 Tablespoons Butter
Shepherd’s Pie Base
2 Lbs Ground Lamb
1 Tablespoon Olive Oil
1 Large Onion
3 Cloves of Garlic
1 Small Eggplant
1 Tablespoon Fresh Oregano
1 Tablespoon Parsley
¼ Teaspoon Cinnamon
¼ Teaspoon Paprika
2 Tablespoons Tomato Paste
1 ½ Cups White Wine
Salt and Pepper to Taste
1. Preheat your Wolf Oven to 375° on the Convection Mode.
2. Peel and quarter the potatoes and add them to a stock pot and cover with salted water. Bring to a boil and simmer until fork tender.
3. While the potatoes are boiling, heat a large cast iron skillet over medium high heat. Add the olive oil. Then add the ground lamb and season with the cinnamon, paprika, salt and pepper. Sauté while breaking apart the larger pieces. Once mostly cooked, use a slotted spoon to remove the lamb and set aside.
4. In the same pan, add diced onions. Sauté for about 3 minutes, then add the garlic, zucchini and eggplant. Sauté for about 5 minutes.
5. Now add the white wine, tomato paste, oregano, parsley, salt, and pepper. Let simmer.
6. Strain your potatoes and add them back into your stock pot. Add the milk, parmesan, butter, and salt. Mash potatoes with a potato masher, but a whisk also works great if you don’t have a potato masher.
7. Add the lamb to the vegetable mixture, and smooth everything out. Add large dollops of the mashed potatoes on top and use a spoon to smooth out the mashed potatoes, covering all of the vegetable mixture.
8. Place the cast iron on rack number 4 of your oven, for about 30 minutes. When its done, the potatoes should be lightly browned on top and the vegetable mixture may be bubbling at the edges.
9. Garnish with fresh parsley, serve, and enjoy!