Lamb & eggplant pies with feta crust

May 17, 2022 (Last Updated: May 18, 2022)
Lamb & eggplant pies with feta crust

Lamb & eggplant pies with feta crust

Take Dinner meals to new heights with this Mediterranean inspired Lamb & eggplant pies with feta crust that’s too good not to share! You’d top your baked spud with cheese, right? So add feta to the humble Shepards pie crust for extra flair and flavour.

SERVES 6 /  HANDS ON TIME 15 min / TOTAL TIME 55 min

INGREDIENTS

FOR THE FETA CRUST 

  • 475g mashed potato
  • 200g feta, crumbled 
  • ¼ cup finely grated parmesan 

FOR THE LAMB AND EGGPLANT FILLING

  • 2 tbsp olive oil
  • 1 (450g) eggplant, chopped
  • 1 (200g) onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 kg lamb mince
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 ½ beef stock
  • 2 tbsp tomato paste
  • 1/4 cup chopped oregano
  • 2 tbsp finely chopped mint

TO SERVE

  • 1 sprig oregano, leaves removed

 

METHOD

PREHEAT the oven to 220ºC. Lightly oil six 1-cup ovenproof dishes and place on a baking tray.

For the feta crust

COMBINE the mashed potato and feta together in a bowl and set aside.

For the lamb and eggplant filling

HEAT half the oil in a pan over a medium-high heat. Add the eggplant and cook for 5 minutes. Remove from the pan.

HEAT remaining oil in the same pan. Add the onions and garlic, cook for 5 minutes, until softened.

ADD the lamb mince and cook for 5 minutes until golden brown. Add the spices and cook, stiring for 1 minutes until fragrant. Add the beef stock and tomato paste and bring to the boil.

REDUCE the heat and simmer for 20 minutes until the sauce has thickened slightly. Remove from the heat, season and stir in herbs and eggplant.

To serve 

DIVIDE lamb mixture amount dishes and top with feta crust and sprinkle with parmesan. Bake the pies for 15 minutes until golden brown.

SERVE lamb and eggplant pies topped with fresh oregano leaves.

Lamb & eggplant pies with feta crust

Serves: 6
Prep Time: 15 minutes Total Time: 55 minutes

Ingredients

  • FOR THE FETA CRUST 
  • 475g mashed potato
  • 200g feta, crumbled 
  • ¼ cup finely grated parmesan
  •  
  • FOR THE LAMB AND EGGPLANT FILLING
  • 2 tbsp olive oil
  • 1 (450g) eggplant, chopped
  • 1 (200g) onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 kg lamb mince
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 1 ½ beef stock
  • 2 tbsp tomato paste
  • 2 tbsp chopped oregano
  • 2 tbsp chopped mint
  • TO SERVE
  • 1 sprig oregano, leaves removed

Instructions

1

Preheat the oven to 220ºC. Lightly oil six 1-cup ovenproof dishes and place on a baking tray.

For the feta crust

2

Combine the mashed potato and feta together in a bowl and set aside. 

For the lamb and eggplant filling

3

Heat half the oil in a pan over a medium-high heat. Add the eggplant and cook for 5 minutes. Remove from the pan.

4

Heat remaining oil in the same pan. Add the onions and garlic and cook for 5 minutes, until softened. Add lamb mince and cook for 5 minutes until browned. Add the spices and cook for 1 minutes until fragrant. Add stock and paste adn bign to the boil. Reduce the heat and simmer for 20 minutes until the sauce has thickened slightly. Remove from the heat ,season and stir in herbs and eggplant.

To serve 

5

Divide lamb mixture amount dishes and top with feta crust and sprinkle with parmesan. Bake for 15 minutes until golden brown.

6

Serve lamb and eggplant pies topped with fresh oregano leaves.

Notes

Get fancy with your feta by using a delicious and creamy danish feta.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

 

ALSO SEE:https://www.foodandhome.co.za/recipes/paprika-battered-fish-with-turnip-chips

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