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