Mike Van de Elzen: Lamb, eggplant and garlic mash shepherd's pie

This weekend brings ANZAC Day, but also the weather has turned somewhat into a rainy mess. 

My lamb, eggplant and garlic shepherd's pie should tick not only the patriotic, but also the autumn warmer boxes! 

Lamb, eggplant & garlic mash shepherd's pie

Cook time: 50 minutes 

Prep time: 20 minutes 

Serves: 6 

2 eggplant, cut into 3 cm cubes  

4 tbsp of sunflower oil  

750 gm lamb mince  

1 tsp sea salt  

2 onions, roughly chopped  

1 cup red wine  

330 gm diced tomatoes  

3 cups beef / lamb broth  

8 garlic cloves, chopped  

1 tbsp dried oregano  

1 tbsp ground cumin  

Topping  

6 agria potatoes, peeled, cut into 1-inch cubes  

2 tbsp butter  

2 tbsp grapeseed oil  

2 garlic cloves, minced  

50 gm unsalted butter  

3/4 cup cream 

Heat a large pot, add 2 tbsp oil and cook the lamb mince until brown then remove from pot, set aside and drain pot.  

Reheat the pot and add another 2 tbsp of oil and brown your onions ( 2-3 minutes). Once they have browned, add the eggplant. Continue to sauté till this mixture until the eggplant has begun to colour and soften. Add wine. Increase heat and boil until wine evaporates, scraping up browned bits. Add canned tomatoes, broth, garlic, oregano and cumin and bring to boil. Add lamb with any accumulated juices. Reduce heat to low and simmer until the gravy thickens slightly, about 20 minutes. Transfer mixture into a large cast iron pan. 

Topping  

Cook potatoes in large pot of boiling salted water until tender.  

Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic and cook until fragrant, add cream and bring to simmer.  

Drain the potatoes and return them to the pot, cover in towel and allow to dry out for 5 minutes. Mash the potatoes whilst slowly adding in the cream until smooth. Season with salt and pepper.  

Drop potatoes over filling covering completely.  

Bake pie until filling is heated through and topping is golden, about 30 minutes. 

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