In a large sauce pan, heat vegetable oil over medium high heat. Add carrots, onions, parsnips and eggplant; sauté 3 to 4 minutes until carrots and parsnips are tender and onions are translucent. Stir frequently.
Add red wine and bring to a boil. Cook 3 to 5 minutes until the wine is reduced by half.
Add prepared Custom Culinary® Beef Flavored Gravy. Add Custom Culinary® Harissa Sauce and blend thoroughly. Add hot braised lamb and chickpeas; reduce heat to medium and mix thoroughly. Cook 2-3 minutes to fully heat.
In a 10- to 12-ounce individual crock bowl, place 8 ounces prepared hot pot pie mixture. Top bowl with 3 ounces prepared roasted garlic mashed cauliflower. Spread evenly to cover entire top.
Bake in 375°F oven for 8 to 10 minutes to brown the top. Serve hot.
Ingredients
4 tbsp oil, vegetable
2 cups Carrots, medium diced
1 cup onion(s), medium diced
1 cup parsnip(s), medium diced
1 cup eggplant, peeled, medium diced
1 cup red wine, dry
1 1/2 qt. Custom Culinary® Beef Flavored Gravy, prepared, hot
1 cup Custom Culinary® Harissa Sauce
1 qt. lamb chops, boneless, skinless, braised, fully cooked, hot
2 cups chickpeas, canned, drained, rinsed
36 oz. Roasted garlic mashed cauliflower, prepared
