Name: Lamb and eggplant pot pies with fetta crust
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 large_piece (450g) eggplant, peeled, chopped coarsely; 1 large_piece (200g) brown onion, chopped finely; 4 clove garlic, crushed; 1 kilogram minced (ground) lamb; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 1/2 cup (375ml) beef stock; 2 tablespoon tomato paste; 1/4 cup (20g) parmesan cheese, finely grated; 2 tablespoon fresh mint, finely chopped; 2 tablespoon oregano, finely chopped; 750 gram potatoes, chopped coarsely; 30 gram butter; 1/4 cup (60ml) hot milk; 200 gram fetta cheese, crumbled

Ingredients

2 tablespoon olive oil

1 large_piece (450g) eggplant, peeled, chopped coarsely

1 large_piece (200g) brown onion, chopped finely

4 clove garlic, crushed

1 kilogram minced (ground) lamb

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 1/2 cup (375ml) beef stock

2 tablespoon tomato paste

1/4 cup (20g) parmesan cheese, finely grated

2 tablespoon fresh mint, finely chopped

2 tablespoon oregano, finely chopped

750 gram potatoes, chopped coarsely

30 gram butter

1/4 cup (60ml) hot milk

200 gram fetta cheese, crumbled

Method

1.Heat half the oil in large saucepan, cook eggplant, stirring, until tender. Remove from pan. Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add lamb, cook, stirring, until browned. Add spices, cook, stirring, 1 minute. Add stock and paste, bring to the boil. Reduce heat, simmer, uncovered, about 20 minutes or until thickened slightly. Remove from heat, stir in parmesan, herbs and eggplant.

2.Meanwhile, make fetta crust. Boil, steam or microwave potato until tender, drain. Mash potato in medium bowl with butter and milk until smooth. Stir in fetta, season to taste

3.Preheat oven to 200°C (180°C fan forced). Oil six 1-cup (250ml) ovenproof dishes, place on oven trays.

4.Divide lamb mixture among dishes, top with fetta crust. Bake, uncovered, about 30 minutes or until browned lightly.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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