Lamb and eggplant pies with feta crust
SERVES 6 PREP AND COOK TIME 1 HOUR
2 tablespoons extra virgin olive oil 1 large (450g) eggplant, chopped coarsely 1 large (200g) onion, chopped finely 3 cloves garlic, crushed 1kg minced lamb 1 teaspoon ground cinnamon ½ teaspoon ground allspice 1½ cups (375ml) beef stock 2 tablespoons tomato paste 2 tablespoons finely chopped fresh oregano 2 tablespoons finely chopped fresh mint ¼ cup (20g) finely grated parmesan
475g mashed potato 200g feta, crumbled 1 Heat half the oil in a large saucepan over medium-high heat; cook eggplant, stirring, for 5 minutes or until tender. Remove from pan. 2 Heat remaining oil in same pan; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add lamb; cook, stirring, for 5 minutes or until browned. Add spices; cook, stirring, for 1 minute or until fragrant. Add stock and tomato paste; bring to the boil. Reduce heat; simmer for 20 minutes or until thickened slightly. Remove from heat; stir in herbs and eggplant. Season to taste. 3 FETA CRUST Meanwhile, reheat mashed potato if necessary. Stir in feta; season to taste. 4 Preheat oven to 220°C (200°C fan-forced). Oil six 1-cup (250ml) ovenproof dishes; place on oven trays. 5 Divide lamb mixture between dishes; top with Feta Crust. Sprinkle with the parmesan. Bake for 15 minutes or until browned lightly. 6 Serve pies topped with extra oregano leaves, if desired. Suitable to freeze. Feta Crust suitable to microwave.