Spicy Shepherd's Pie With Feta Potato Topping

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplants into 1-inch cubes.
  • Place in sieve and sprinkle lightly with salt; set aside.
  • In large nonstick skillet, cook beef, onion and half of the garlic over medium heat, breaking up beef with spoon, for 5 minutes or until beef is no longer pink.
  • Drain off any fat.
  • Stir in tomatoes, cumin, oregano, cinnamon, allspice, and salt and pepper to taste.
  • Transfer to 12 cup (3L) casserole.
  • Rinse and pat eggplant dry.
  • In same skillet, heat oil over medium heat; cook eggplant, mushrooms, carrots, hot pepper flakes and remaining garlic for 10 minutes, stirring often.
  • Stir in parsley.
  • Spoon evenly over meat mixture.
  • Meanwhile, in saucepan of boiling salted water, cook potatoes for 20 minutes or until tender.
  • Reserving water, drain well.
  • Return potatoes to saucepan and dry out slightly over low heat.
  • Remove from heat.
  • Add feta cheese, Parmesan cheese, egg, and salt and pepper to taste; beat until smooth, adding about 2 tablespoons.
  • cooking water to make fluffy.
  • Spread over vegetables.
  • (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 6 hours. Remove from refrigerator 30 minutes before heating.) Bake, uncovered, in 400 degrees F.
  • (200C) oven for 45 to 60 minutes or until bubbly, covering top with foil if it gets too brown.
  • Makes 6 servings.
  • Bonnie Stern Cookbook.
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