Lamb and eggplant pot pies with fetta crust

lamb and eggplant pot pies with fetta crust
1H 10M



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.

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