Lamb & eggplant pies with fetta crust
This lamb and eggplant pie is the tastiest yet
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Oven
- Baking sheet
- Baking dish
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
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