Lamb And Eggplant Pot Pies With Feta Crust Recipe

Name: Lamb And Eggplant Pot Pies With Feta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large eggplant, peeled and coarsely chopped; 1 large onion, finely chopped; 4 cloves garlic, crushed; 2 lbs ground lamb; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1 1/2 cups beef stock; 2 tbsp tomato paste; 1/4 cup finely grated Parmesan cheese; 2 tbsp finely chopped fresh mint; 2 tbsp finely chopped fresh oregano; 1 2/3 lbs potatoes, peeled and coarsely chopped; 2 tbsp butter; 1/4 cup hot milk; 7 oz feta cheese, crumbled

Servings: persons

2 tbsp olive oil
1 large eggplant, peeled and coarsely chopped
1 large onion, finely chopped
4 cloves garlic, crushed
2 lbs ground lamb
1 tsp ground cinnamon
1/2 tsp ground allspice
1 1/2 cups beef stock
2 tbsp tomato paste
1/4 cup finely grated Parmesan cheese
2 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh oregano
1 2/3 lbs potatoes, peeled and coarsely chopped
2 tbsp butter
1/4 cup hot milk
7 oz feta cheese, crumbled

1
Heat half the oil in large saucepan on medium-high heat. Cook eggplant, stirring, until tender. Remove from pan. Heat remaining oil in pan. Cook onion and garlic, stirring, until onion softens. Add lamb, cook, stirring, until browned. Add spices, cook, stirring, 1 min. Add stock and tomato paste; bring to a boil. Reduce heat to low; simmer, uncovered, about 20 mins or until thickened slightly. Remove from heat. Stir in Parmesan cheese, herbs and eggplant.
2
Meanwhile, for the feta crust, boil, steam or microwave potato until tender; drain. Mash potato in medium bowl with butter and milk until smooth. Stir in feta cheese; season to taste.
3
Preheat the oven to 400u00b0F. Oil six 1-cup baking dishes; place on a baking pan.
4
Divide lamb mixture among dishes; top with feta crust. Bake, uncovered, about 30 mins or until lightly browned.

1215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tbsp olive oil, 1 large eggplant, peeled and coarsely chopped, 1 large onion, finely chopped, 4 cloves garlic, crushed, and more.

Yes, Lamb And Eggplant Pot Pies With Feta Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lamb And Eggplant Pot Pies With Feta Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions