Lamb & eggplant pies with fetta crust | Women's Weekly Food

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