Lamb and Eggplant Pot Pies with Feta Crust

Put a Mediterranean-style twist on shepherd’s pie, with herbs, spices and crumbled feta cheese adding a burst of flavours.


  • 2 large eggplants, diced
  • 2 tbsp olive oil
  • 600 g (4 cups) lamb mince
  • 1 large onion, finely chopped
  • 2 celery stalks, finely diced
  • 2 tbs tomato purée
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp ground cinnamon
  • 250ml lamb or beef stock
  • 2 bay leaves
  • Salt
  • Freshly ground black pepper

For the topping

  • 1 kg (6 1/2 cups) floury potatoes, peeled and cut into even chunks
  • 80 g (1/3 cup) butter, cubed
  • 175 g (1 cup) feta, crumbled, divided


Step 1.
For the filling: Place the aubergine in a mixing bowl and season with plenty of salt, tossing to coat. Tip into a colander and set in the sink for 10 minutes to drain.

Step 2.
Heat the oil in a large, heavy-based casserole dish set over a moderate heat. Season the minced lamb with salt and pepper before browning in the hot oil.

Step 3.
Stir in the onion, celery, and a pinch of salt, sweating over a reduced heat until softened, about 6-7 minutes.

Step 4.
Stir in the tomato purée, cooking for about 2 minutes until slightly darkened. Return the lamb (and any accumulated juices) to the dish. Pat the aubergine dry with kitchen paper before stirring into the dish.

Step 5.
Stir in the stock, tucking the bay leaf into the dish. Bring to the boil and then reduce to a simmer for 30 minutes, stirring from time to time.

Step 6.
For the topping: In the meantime, cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 20 minutes.

Step 7.
Drain well and leave to steam off for 2 minutes before returning them to the pan they were cooked in. Add the butter and half the feta, mashing again to incorporate. Season to taste with salt and pepper.

Step 8.
Preheat the oven to 180°C (160° fan) | 350F | gas 4.

Step 9.
Once the lamb is ready, adjust the seasoning to taste. Discard the bay leaves before spooning the filling into four individual ovenproof baking dishes.

Step 10.
Top with the mashed potato, spreading it evenly across the filling, and then scatter the remaining feta on top. Bake for about 35-45 minutes until golden-brown on top and bubbling at the edges.

Step 11.
Remove from the oven and leave to stand for 5 minutes before serving.

Serves 4