Dinner

Lamb and Eggplant Potpie with Feta Potato Crust is for Dinner.

Lamb and Eggplant Potpie with Feta Potato Crust takes several minutes to prepare.

Lamb and Eggplant Potpie with Feta Potato Crust takes several minutes to cook.

Lamb and Eggplant Potpie with Feta Potato Crust makes 6 servings.

The ingredients for Lamb and Eggplant Potpie with Feta Potato Crust are:

1 pound eggplant, cut into 1/2 inch cubes
3 Tbsp olive oil
1/2 large onion, chopped
1 pound ground lamb
1 Tbsp minced garlic
3/4 tsp cinnamon
1 tsp crumbled dried mint
3/4 tsp crumbled dried oregano
1/4 tsp ground allspice
15 oz. can petite diced tomatoes, undrained
1 Tbsp tomato paste
1/4 cup freshly grated Parmesan

1 1/2 pounds russet potatoes
1 Tbsp butter
1/4 cup grated Parmesan
6oz. crumbled Feta

Here is how you make Lamb and Eggplant Potpie with Feta Potato Crust:

Makes 6 servingsMake the lamb mixtureIn a colander sprinkle the eggplant with salt and let it drain for 30 minutes. In a large skillet heat 2 tablespoons of olive oil over moderate heat, in it cook the eggplant, patted dry, in batches, stirring, for 15 minutes, or until it is tender but still holds its shape, and transfer it with a slotted spoon to a bowl. In the skillet heat the remaining 1 tablespoon oil over moderate heat and in it cook the onion, stirring, until it is softened. Add the garlic can cook the mixture, stirring, for 1 minute. Add the lamb and cook the mixture, stirring and breaking up any lumps, until the lamb is no longer pink. Pour off any excess fat from the skillet, add the cinnamon, the mint, the oregano, and the allspice, and cook the mixture, stirring for 1 minute. Add the tomatoes, the tomato paste, and salt and pepper to taste and cook the mixture, stirring, for 15 minutes, or until it is thickened. Transfer the mixture to a large bowl and stir in the Parmesan. The lamb mixture improves in flavor if made up to this point and kept, covered and chilled, overnight. Add the eggplant to the lamb mixture, combine the mixture well, and spread it in a shallow 8x8 casserole dish.Make the toppingIn a large saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1-inch, bring the water to a boil, and simmer the potatoes for 10 to 15 minutes or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat. Mash the potatoes and add butter, Parmesan, feta and salt and pepper to taste. Stir the mixture until the mixture is well combined and butter is melted.Spoon the topping over the lamb mixture, spreading it to cover the lamb mixture completely. Bake the potpie in the middle of a preheated 400 degree oven for 35 to 40 minutes, or until it is browned lightly.Number of Servings: 6Recipe submitted by SparkPeople user SHAZAMER.

The nutritional information for Lamb and Eggplant Potpie with Feta Potato Crust is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 548.7

• Total Fat: 35.2 g
• Cholesterol: 92.1 mg
• Sodium: 756.6 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 6.9 g
• Protein: 24.5 g