Spiced Shepherd's Pie with Feta-Potato Topping

Here's one more from the MPLS Star Tribune:
(serves 8)

1 T. EVOO
2 garlic cloves, minced
1 large sweet* white onion, chopped
2 lb. lean ground lamb
2 t. crumbled dried mint
1 t. ground cinnamon
1 t. dried oregano
1/2 t. ground allspice
4 plum tomatoes, peeled, seeded, and chopped
Kosher* salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese, divided
6 large russet* potatoes, peeled and cubed
2 T. (1/4 stick) butter
2 cups Feta cheese, crumbled

In a large heavy skillet, heat oil. Add garlic and onion; cook for 1 min. Add lamb and cook stirring, until lamb is no longer pink, breaking into crumbles*. Drain off any excess fat. Add mint, cinnamon, oregano, allspice, tomatoes, and S&P. Stir in 1/4 cup Parmesan. Butter a 2 qt. casserole, and put mixture into it. (You may cover and refrigerate the mixture at this point or freeze*).  Preheat oven to 400. For the topping, put potatoes into a pot with salted* water to cover. Cook 15-20 mins. or until tender. Drain, reserving some liquid. Beat potatoes with electric mixer, adding butter, S&P to taste, and enough cooking liquid so potatoes become fluffy. Blend in the remaining 1/4 cup Parmesan and add the Feta. Spread potato mixture over lamb mixture. Bake 35-40 mins. or until lightly browned. Serve with steamed broccoli with a lemon dill butter sauce*.

"If we don't come apart and rest awhile, we may just plain come apart!"

Have FUN today!!

Love,

MM