Lamb & eggplant pies with fetta crust

Who doesn't love a good meat pie?
Lamb & Eggplant pies with fetta crust


Lamb & eggplant pies
Fetta Crust


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.