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

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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