Photo: Priscilla Du Preez
Lamb and Eggplant Shepherd's Pie
17 ingredients
Makes 8 to 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1778
Calories
87g
Protein
80g
Fat
171g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 2 1/2 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 whole milk
- 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes