Lamb and Eggplant Shepherd's Pie Recipe | Epicurious

Ingredients

• 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
• Coarse kosher salt
• 7 tablespoons (or more) extra-virgin olive oil, divided
• 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
• All purpose flour
• 3 cups chopped onions
• 1 cup dry white wine
• 1 28-ounce can diced tomatoes in juice
• 3 cups beef broth (preferably organic)
• 8 garlic cloves, chopped
• 1 tablespoon dried oregano
• 2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 3/4 cup whole milk
• 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)