Lightly grease a 6-cup casserole or fluted deep-dish pie plate with nonstick cooking oil spray.
For the topping: Combine the potatoes, sweet potatoes and whole garlic cloves in a large pot; cover with salted water. Cook over medium-high heat until the potatoes are fork-tender. Drain and put the potatoes and garlic through a ricer into a large bowl. Add the oil and the broth and/or heavy cream, stirring until smooth. Season with salt and pepper to taste. Remove from the heat; cover loosely.
Preheat the oven to 350 degrees.
For the filling: Heat 2 tablespoons of the oil in a large nonstick saute pan over medium-high heat until the oil shimmers. Add the eggplant and cook for about 5 to 7 minutes, stirring often, until it is lightly browned and soft. Season with salt and pepper to taste; transfer to a bowl.
Return the pan to medium-high heat; add the remaining 2 tablespoons of oil. Once the oil starts to shimmer, add the mushrooms and onion; cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have exuded their juices and have browned. Add the lamb, breaking it up with a spoon but not crumbling it completely. Cook for 5 to 7 minutes, or until no traces of pink remain.
Drain all but a thin coating of fat from the pan (either first removing the lamb mixture and then returning it to the pan or by holding the mixture on one side of the pan as your drain). Add the chopped garlic, thyme, oregano, onion powder, garlic powder, cinnamon, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir in the tomato sauce. Cook for 1 minute, then fold in the cooked eggplant.
Spoon the lamb-eggplant mixture into the bottom of the prepared dish. Spread the mashed potato mixture over the lamb, covering it completely.
For the assembly: Top with crumbled feta or grated Parmigiano-Reggiano and bake for 45 mintues, until lightly browned. Garnish with chopped chives and a drizzle of the extra-virgin olive oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (640g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 195 (42%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 54.5mg||17 %|
|Sodium 1590.8mg||55 %|
|Potassium 1869.7mg||49 %|
|Total Carbohydrate 50.9g||15 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 40g|
|Protein 20.1g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
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