Mediterranean Shepherd'S Pie

1. 1

   Preheat oven to 375u00b0F.

2. 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. 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. 4

   Add garlic and tomato paste and cook for 1 minute.

5. 5

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

6. 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. 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. 8

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

9. 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. 10

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

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.