Mediterranean Shepherd's Pie

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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
• 3 cups water
• 2 cups ground polenta
• 3 cups cold milk
• 1 teaspoon salt
• 1 cup fresh grated parmesan cheese
• 2 tablespoons butter

Recipe

• 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.