With a green salad, you have a perfect winter meal. The casserole can be assembled and refrigerated a day in advance or frozen for up to three months. From David Hagedorn. Makes 6 servings.
Ingredients
FOR THE TOPPING
1 pound (2 large) Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 pound (1 large) sweet potatoes, cut into 1-inch slices
8 whole cloves garlic
2 tablespoons olive oil
1/3 cup low-sodium chicken broth or heavy cream, or a combination of both
Salt
Freshly ground black pepper
FOR THE FILLING
1/4 cup olive oil
3/4 pound unpeeled eggplant, trimmed and cut into 1-inch cubes (4 cups)
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
8 ounces sliced white or baby bella mushrooms
1 small yellow onion, chopped ( 3/4cup)
1 pound lean ground lamb
3 medium cloves garlic, chopped
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1 cup tomato sauce
FOR ASSEMBLY
3 ounces ( 1/3 cup) crumbled feta or freshly grated Parmigiano-Reggiano cheese
Chopped chives, for garnish
Extra-virgin olive oil, for drizzling
Directions
Lightly grease a 6-cup casserole or fluted deep-dish pie plate with nonstick cooking-oil spray.
For the topping: Combine the potatoes, sweet potatoes and whole garlic cloves in a large pot; cover with salted water. Cook over medium-high heat until the potatoes are fork-tender. Drain and put the potatoes and garlic through a ricer into a large bowl. Add the oil and the broth and/or heavy cream, stirring until smooth. Season with salt and pepper to taste. Remove from the heat; cover loosely.
Preheat the oven to 350 degrees.
For the filling: Heat 2 tablespoons of the oil in a large nonstick saute pan over medium-high heat until the oil shimmers. Add the eggplant and cook for about 5 to 7 minutes, stirring often, until it is lightly browned and soft. Season with salt and pepper to taste; transfer to a bowl.
Return the pan to medium-high heat; add the remaining 2 tablespoons of oil. Once the oil starts to shimmer, add the mushrooms and onion; cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have exuded their juices and have browned.
Add the lamb, breaking it up with a spoon but not crumbling it completely. Cook for 5 to 7 minutes, or until no traces of pink remain.
Drain all but a thin coating of fat from the pan (either first removing the lamb mixture and then returning it to the pan or by holding the mixture on one side of the pan as you drain). Add the chopped garlic, thyme, oregano, onion powder, garlic powder, cinnamon, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir in the tomato sauce. Cook for 1 minute, then fold in the cooked eggplant.
Spoon the lamb-eggplant mixture into the bottom of the prepared dish. Spread the mashed potato mixture over the lamb, covering it completely.
For assembly: Top with crumbled feta or grated Parmigiano-Reggiano and bake for 45 minutes, until lightly browned. Garnish with chopped chives and a drizzle of the extra-virgin olive oil.
Serve immediately.
Per serving (using only broth): 520 calories, 21 g protein, 42 g carbohydrates, 30 g fat, 11 g saturated fat, 70 mg cholesterol, 940 mg sodium, 7 g dietary fiber, 8 g sugar
