- Cast Iron Skillet/Fry Pan: Durable and versatile for oven-to-stovetop cooking, ideal for layering ingredients evenly in Shepherd's Pie.
- Food Processor with Slicing Attachment: Helps quickly prepare vegetables like eggplant into a fine dice or thin slices, enhancing the pie's texture and flavor distribution.
- Cutting Board Set (Sturdy): Provides a solid surface for cutting ingredients safely while preparing Shepherd's Pie components such as vegetables and lamb.
- Oven Thermometer: Ensures accurate oven temperature, which is crucial for even cooking of the Shepherd's Pie without over or under-baking.
- Dutch Oven (Cast Iron): Offers even heat distribution and retention, perfect for slow cooking the filling and baking the top crust to golden brown.
- Stainless Steel Mixing Bowls Set: Useful for combining ingredients thoroughly in making the lamb sauce and eggplant mixture for Shepherd's Pie.
- Digital Kitchen Scale: Precision is key when measuring portions of meat, vegetables, and other components to maintain consistency in flavor and texture.
- Measuring Cups (Set): Essential for accurate ingredient measurement which contributes to the perfect balance of flavors in Shepherd's Pie.
- Silicone Spatula: A flexible spatula that can easily scrape every last bit out of pans, helpful when making sure all components are fully incorporated into the pie.
- Pie Dish (9-inch) with Bakeware Liner: An appropriate size for Shepherd's Pie and helps in preventing sticking while baking a crispy top layer.
- Precision Chef Knife Set: A set of chef knives can help finely dice vegetables, including eggplant, ensuring even cooking throughout the pie filling.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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