Lamb and Potato Shepherd's Pie with Eggplant Purée

Ingredients

For the lamb filling
• 500 grams Boneless lamb leg (cut into small cubes)
• 1 large Leek (sliced thinly)
• 2 medium Carrot (diced)
• 2 sticks Celery (diced)
• 2 tablespoons Olive oil (for sautéing)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Black pepper (freshly cracked, adjust to taste)
• 150 milliliters Beef stock (or water)
• 1 tablespoon Worcestershire sauce
• 2 sprigs Fresh thyme (leaves only)
For the potato topping
• 500 grams Potato (peeled and diced)
• 30 grams Butter (softened)
• 100 milliliters Milk (adjust for creaminess)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black pepper (freshly cracked, adjust to taste)
For the eggplant purée
• 1 medium Eggplant (halved lengthwise)
• 2 tablespoons Olive oil (for roasting and blending)
• 1 clove Garlic (minced)
• 1 teaspoon Lemon juice (adjust to taste)
• ½ teaspoon Salt (adjust to taste)

Instructions

1. 1. Prepare the lamb filling: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the sliced leeks, diced carrots, and celery; sauté for 5-7 minutes until softened. Increase the heat to high and add the minced lamb. Cook for 10-12 minutes until browned, breaking it up with a spatula. Add salt, black pepper, Worcestershire sauce, and thyme, mix well, and then pour in the beef stock. Reduce heat to low, cover and let simmer for about 15 minutes until slightly thickened.

   Ensure the lamb is browned evenly without burning; adjust heat if necessary.

2. 2. Make the potato topping: While the lamb simmers, boil the peeled and diced potatoes in a large pot of salted water for 15-20 minutes until tender. Drain the potatoes and return them to the pot. Add 30 grams of softened butter, 100 milliliters of milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mash until smooth and creamy. Set aside.

   Ensure the potatoes are fully tender for a smooth mash; avoid overworking to prevent gluey texture.

3. 3. Prepare the eggplant purée: Preheat the oven to 220°C. Brush cut sides of the eggplant with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast for 25-30 minutes until the flesh is very soft. Scoop the flesh into a blender or food processor, add minced garlic, 1 tablespoon of olive oil, lemon juice, and ½ teaspoon of salt. Blend until smooth and adjust seasoning as necessary. Set aside.

   Ensure that the eggplant is fully roasted for a creamy purée; do not undercook, or it will retain a chewy texture.

4. 4. Assemble and bake the shepherd's pie: Preheat the oven to 180°C. In a baking dish, layer the lamb filling at the base, smoothing it out evenly. Spoon the mashed potatoes on top, spreading them with a spatula to create an even surface. Use a fork to create patterns on top of the potatoes for a crispy finish. Place in the oven and bake for 25-30 minutes until the top is lightly golden.

   Ensure the filling is not too watery, or the pie may turn out soggy; the golden top indicates doneness.

5. 5. Serve the dish: Remove the shepherd's pie from the oven and let it rest for 5 minutes. Serve portions topped with the smooth eggplant purée on the side for a rich, creamy flavour.

   Letting the dish rest allows the layers to set, making it easier to serve.