Shepherd'S Pie With Ground Beef And Feta Cheese - cooking recipe

Ingredients

1/2 tbsp olive oil
1/2 None onion, chopped
1/2 None carrot, diced
1/2 None celery, diced
8.75 oz ground beef
1 oz pancetta or bacon, finely chopped
1/2 cup dry red wine
1/2 cup beef stock
2 tbsp tomato paste
None None Shepherd's Pie
1/4 cup olive oil
1 None large eggplant, thinly sliced
1/2 tsp allspice
2 tbsp fresh mint leaves, chopped
2 None tomatoes, sliced
2 1/4 lb potatoes, peeled
2 1/2 tbsp butter
1 oz Parmesan cheese, grated
4.5 oz feta cheese, crumbled

Preparation

To make the bolognese sauce, heat oil in a large pan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 mins, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, for 5 mins, until browned. Add wine and bring to a boil. Add beef stock and tomato paste. Season. Bring to a boil then reduce heat to low and simmer, stirring occasionally, for 20 mins, until sauce thickens.
Meanwhile, preheat oven to 400\u00b0F. Heat oil in a large frying pan over medium heat. Saute eggplant, in batches, for 2 mins per side, until golden. Drain on paper towels. Arrange in bases of 6 - 5 inch ramekins.
In a large saucepan, combine bolognese sauce, allspice and mint. Cook over medium heat for 5-10 mins, until heated through. Distribute 1/2 between ramekins then top with 1/2 of the sliced tomatoes. Season. Repeat layers, leaving room for mashed potato topping.
Meanwhile, cook potatoes in boiling salted water for 15-20 mins, until tender. Drain. Return to pan and dry over low heat for 1-2 mins. Add butter, Parmesan and feta. Mash to combine. Season. Distribute over bolognese in ramekins.
Bake for 30 mins, until golden. Serve.