Lamb And Eggplant Pot Pies With Feta Crust - cooking recipe

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

Preparation

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.
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.
Preheat the oven to 400\u00b0F. Oil six 1-cup baking dishes; place on a baking pan.
Divide lamb mixture among dishes; top with feta crust. Bake, uncovered, about 30 mins or until lightly browned.