Greek Shepherd’s Pie

It’s hard to resist a big scoop of this comforting casserole with its fluffy mashed potato topping. Eggplant, lamb and ground turkey complement each other nicely in the stick-to-your-ribs filling. —Sharon Ann McGray, San Francisco, California

Greek Shepherd’s Pie Recipe photo by Taste of Home

Ingredients

• 5-1/2 cups cubed eggplant (about 1 large)
• 2 teaspoons salt
• 4 large potatoes, peeled and cubed
• 1/2 cup sour cream
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1/4 cup vegetable oil
• 1 pound ground lamb
• 1/2 pound ground turkey
• 1 jar (26 ounces) meatless spaghetti sauce
• 2 tablespoons dried minced onion
• 2 tablespoons minced fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 cup (4 ounces) crumbled feta cheese

Directions

1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with sour cream and butter; set aside.
3. Rinse eggplant and drain well. Sprinkle with flour and toss to coat. In a skillet, cook eggplant in oil over medium heat until browned and oil is absorbed. Transfer to a greased 3-qt. baking dish.
4. In the same skillet, cook lamb and turkey over medium heat until no longer pink; drain. Stir in the spaghetti sauce, onion, parsley and seasonings. Cook until heated through, about 5 minutes. Pour over eggplant; sprinkle with feta cheese. Spread mashed potatoes over the top.
5. Bake, uncovered, at 350° for 35-45 minutes or until top begins to brown. Let stand for 10-15 minutes before serving.