Lamb and egg­plant pies with feta crust

Australian Women’s Weekly NZ - - NEWS -


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.

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