Name: Lamb & eggplant pies with fetta crust
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Lamb & eggplant pies; 2 tablespoons olive oil; 1 medium eggplant (500g), chopped coarsely; 1 large onion (200g), chopped finely; 3 cloves garlic, crushed; 1 kg (2lb) minced (ground) lamb; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 1/2 cups (375ml) beef stock; 2 tablespoons tomato paste; 2 tablespoons finely chopped fresh oregano; 2 tablespoons finely chopped fresh mint; 1/4 cup (20g) finely grated parmesan; Fetta Crust; 475 grams (15oz) tub mashed potato; 200 grams (6½oz) fetta, crumbled

Ingredients

Lamb & eggplant pies

2 tablespoons olive oil

1 medium eggplant (500g), chopped coarsely

1 large onion (200g), chopped finely

3 cloves garlic, crushed

1 kg (2lb) minced (ground) lamb

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 1/2 cups (375ml) beef stock

2 tablespoons tomato paste

2 tablespoons finely chopped fresh oregano

2 tablespoons finely chopped fresh mint

1/4 cup (20g) finely grated parmesan

Fetta Crust

475 grams (15oz) tub mashed potato

200 grams (6½oz) fetta, crumbled

Method

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 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.Meanwhile, to make fetta crust. heat mashed potato following packet directions. Stir in fetta; season to taste.

4.Preheat oven to 220°C/425°F. Oil six 1-cup (250ml) ovenproof dishes; place on oven trays.

5.Divide lamb mixture among dishes. Top with fetta crust; sprinkle with parmesan. Bake for 15 minutes or until browned lightly.

Women's Weekly Food

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