1 lb ground lamb (subst. ground beef/turkey??)
1 medium onion, diced
3 cloves garlic, minced
2 tsp red pepper flakes
1 tbsp olive oil
salt…. to taste….
*saute all of the above until meat is browned*
Add 1/2 cup chopped fresh basil (or more/less depending on taste)
2 medium zucchini, peeled and diced
1 medium eggplant *IMPORTANT* Peel, dice, cover with salt and allow eggplant to sit in a bowl for 20-40 minutes. The longer the better. Peel!!!! Otherwise the pie will be bitter. After 20-40 minutes, rinse the eggplant before adding to the meat, etc. saute.
Add 2 cups beef broth or more liquid.
I also added 1/2 cup 1/2 & 1/2 because I like the creaminess of the gravy with it.
Since we tend to eat gluten free, I use either potato starch or cornstarch to thicken the broth and make a savory gravy…
You could make a roux of flour and butter, a mix of corn/potato starch and water or milk, or….
Allow to simmer over low/medium heat for 1/2 an hour or until you have finished making the mashed potatoes.
For mashed potatoes one must always use Yukon Gold’s. Otherwise you are simply wasting your own time.
Peel and dice a groovy amount of potatoes. Cook in water until soft.
Drain potatoes, make mashed potatoes with garlic powder, butter, some cream… Salt… However you like mashed potatoes. They need to be fairly dry and “light” or they won’t sit well on top of the sauce, which must be VERY thick.
Pour meat mixture into 9×13 pan. Lightly place “globs” of potato on the meat mixture and spread gently with whatever seems good to you. I don’t recommend an axe or meat cleaver. Make intricate Celtic designs on the top with a fork and dance merrily around the living room toasting yourself with Guiness or single malt.
Place in pre-heated over (350) for 1/2 an hour-ish or until you have made a salad, painted your toenails or contemplated the cosmos.
Now, EAT IT ALREADY!!! I recommend serving with a rich Cabernet, a crusty, warm baguette and good company.
And that’s my recipe for Shepherd’s Pie. And we like it.
SIDE NOTE FOR VEGETARIANS….. Grated Zucchini has the texture of ground beef… TVP or…. You know alternatives. OH!!!!! Finely chopped portabello’s…. YUM!! Would also approximate the meaty texture of the ground meat.