Mediterranean Shepherd'S Pie

Name: Mediterranean Shepherd'S Pie
Ingredients: 1 tablespoon olive oil; 2 medium onions, chopped; 3 lbs ground lamb; 1/2 teaspoon salt; 1/2 teaspoon cracked black pepper; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1/2 cup red wine; 1/2 cup chicken broth; 1 (28 ounce) can diced tomatoes; 1 sprig fresh rosemary; 1/2 cup kalamata olive, chopped; 1/4 cup fresh parsley, chopped; POLENTA; 3 cups water; 2 cups ground polenta; 3 cups cold milk; 1 teaspoon salt; 1 cup fresh grated parmesan cheese; 2 tablespoons butter

20 ingredients

12 steps

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
3 lbs ground lamb
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup chicken broth
1 (28 ounce) can diced tomatoes
1 sprig fresh rosemary
1/2 cup kalamata olive, chopped
1/4 cup fresh parsley, chopped
POLENTA
3 cups water
2 cups ground polenta
3 cups cold milk
1 teaspoon salt
1 cup fresh grated parmesan cheese
2 tablespoons butter

Directions

1

Preheat oven to 375°F.
2

In a large deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until tender and golden, about 10 minutes.
3

Add lamb and cook, breaking up with the back of a spoon, until browned and no pink remains, about 10 minutes. Drain any fat; season with salt and pepper.
4

Add garlic and tomato paste and cook for 1 minute.
5

Add wine and simmer until it is reduced by half. Add broth, tomatoes, and rosemary.
6

Adjust to maintain a simmer, stirring occasionally until sauce thickens and coats meat, about 15 minutes. Remove form heat. Stir in olives and parsley.
7

POLENTA: in a large saucean over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 minutes.
8

Reduce heat to medium and cook until polenta begins to bubble and pop about 10 minutes.
9

Reduce heat to low, stir in Parmesan and butter, continue to stir until polenta pulls away from sides of the pan, about 10 minutes.
10

TO ASSEMBLE: Spread lamb filling into a 9x13-inch baking dish.
11

Drop large spoonfuls of polenta evenly over surface of lamb and gently spread to get an even layer.
12

Bake for 30-40 minutes until polenta is golden and filling is bubbling around edges. Let cool for 10 minutes before serving.