Think casseroles are stuck in the 1950s? Think again. This one-pot meal is heavenly, good enough for the Greek Gods themselves. I devised the recipe around the natural aphrodisiacs wine, onion, carrots, and celery, adding lamb, rosemary and mint, to give it a decidedly Greek flavor. It's supremely delicious without the feta, but if you can eat dairy, try adding this robust sheep's milk cheese for an extra bit of zing.
For Crust:

4 medium russet potatoes (about 3 lbs.)
1/2 cup non-dairy milk (soy milk, rice milk, or oat milk)
1/2 tsp. kosher salt
2 Tbsp. olive oil

For Filling:

2 lbs. lamb shoulder, trimmed and cut into 1/2 inch cubes
2 Tbsp extra virgin olive oil
2 cups organic chicken broth (try Pacific)
1 cup dry white wine
1 medium onion, diced
2 cloves garlic, minced fine
1/3 cup organic ketchup
1 Tbsp. finely chopped rosemary leaves
2 Tbsp. finely chopped mint leaves
2 Tbsp. finely chopped Italian parsley
freshly ground pepper
2 Tbsp. potato starch
2 carrots
2 celery
1/ 2 cup crumbled sheep's milk feta (optional)

Directions

Peel potatoes and cut into 1 inch pieces. In a large pot, cover potatoes with water, bring to a boil, and cook 10 minutes. Preheat oven to 350 degrees. Drain potatoes and mash with 1/2 cup non-dairy milk and 1/2 tsp. kosher salt. Brush a deep 8"x11" casserole with 1/2 Tbsp. olive oil. Use half the mashed potatoes to make your bottom crust, pressing them in with the back of a wooden spoon. Really cover the casserole evenly, building up the sides. Brush with other 1/2 Tbsp. olive oil, using more as necessary. Bake 40 minutes until lightly golden. Add remaining 1Tbsp. olive oil to reserved mashed potatoes, cover and set aside, for making top crust with later.

In large heavy pot, brown lamb in two batches in 2 Tbsp. olive oil over medium-high heat. Transfer to a bowl. Add chicken broth and deglaze pan by scraping up brown bits with a wooden spoon. Once brown bits have reconstituted, add back lamb, wine, onion, garlic, ketchup, herbs, and a few grindings of fresh pepper. Bring to a simmer, reduce heat to low, and cook covered about 45 minute. Preheat oven to 375 degrees. Remove a little broth to a bowl, whisk in the potato starch, and return to pot. Add carrots and celery, and combine thoroughly. Pour filling into crust. If you choose to use the feta, crumble it evenly across the top of the lamb mixture. Top with remaining mashed potatoes, (okay if it's not a uniform blanket of mashed potatoes on top). Bake 45 minutes to 1 hour until crust is a lovely golden color. Makes 6 servings.

From Recipes for Love