Lamb and Eggplant Shepherd's Pie

Ingredients

• 10 servings flour 
• 3 cups beef broth organic (preferably )
• 2 tablespoons butter ()
• 28 ounce frangelico diced canned
• 10 servings kosher salt 
• 1 cup wine dry white
• 1.5 pound eggplant unpeeled cut into 3/4-to 1-inch cubes
• 2  garlic clove minced
• 2 pounds lamb shoulder boneless cut into 1-inch cubes
• 2 tablespoons olive oil extra virgin extra-virgin
• 3 cups onion chopped
• 1 tablespoon oregano dried
• 2.5 pounds baking potatoes peeled cut into 1-inch cubes
• 0.8 cup milk whole

Equipment

• bowl
• sauce pan
• oven
• pot

Directions

1. Scatter eggplant on rimmedbaking sheet.
2. Sprinkle with coarse salt; letstand 1 hour, tossing occasionally. Rinseeggplant and pat very dry.
3. Heat 3 tablespoons oil in heavy largepot over medium-high heat.
4. Add eggplantand sauté until tender, about 12 minutes.
5. Transfer to medium bowl.
6. Sprinkle lamb generously with coarsesalt and pepper, then dust with flour tocoat.
7. Heat 2 tablespoons oil in same potover medium-high heat.
8. Add half of lamb.Sauté until browned, about 8 minutes.
9. Transfer lamb to large bowl. Repeat with2 tablespoons oil and remaining lamb.
10. Add 1 additional tablespoon oil to samepot, if needed.
11. Add onions. Cover and cookover medium-low heat until very tender,about 10 minutes (bottom of pot will be verydark).
12. Add wine to pot. Increase heat and boiluntil wine evaporates, scraping up brownedbits, about 5 minutes.
13. Add tomatoes withjuice, broth, garlic, and oregano and bring toboil.
14. Add lamb with any accumulated juices.Cover; reduce heat to low and simmer 1 hour.Uncover and continue to simmer until lamb isvery tender and gravy thickens slightly, about45 minutes. Stir in eggplant. Season with saltand pepper.
15. Transfer to 13x9x2-inch glassbaking dish. DO AHEAD: Can be made 3 daysahead. Cool slightly. Cover and chill.
16. Preheat oven to 375°F. Cookpotatoes in large pot of boiling salted wateruntil tender, about 14 minutes.
17. Meanwhile, melt butter with oil inmedium saucepan over medium-high heat.
18. Add garlic. Sauté until fragrant, about 1minute.
19. Add milk and bring to simmer.
20. Drain potatoes. Return to pot. Stirover medium heat until excess moistureevaporates.
21. Add milk mixture and mashpotatoes until just smooth. Stir in cheese.Season with coarse salt and pepper.Drop potatoes over filling by heapingtablespoonfuls, covering completely.
22. Bake pie until filling is heated throughand topping is golden, about 45 minutes.
23. * A firm white cheese made from sheep’s milk; available at many supermarkets and at Greek markets and some Italian markets.