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Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
1 carrot, peeled, coarsely grated
500g lamb mince
2 garlic cloves, crushed
1 1/2 tablespoons Greek Seasoning
400g can diced tomatoes
280g jar Chargrilled Eggplant, drained, coarsely chopped
2 tablespoons no-added-salt tomato paste
2 x 475g ctns Potato Mash
100g feta, crumbled
80g (1 cup) coarsely grated cheddar

Method

Step 1 Preheat oven to 220°C. Heat the oil in a large, deep frying pan over medium-high heat. Cook onion and carrot for 3 minutes or until soft. Increase heat to high. Stir in the mince, garlic and Greek seasoning for 5 minutes or until browned.
Step 2 Stir in the tomato, eggplant and tomato paste for 2 minutes. Divide among six 375ml (1 1/2-cup) ovenproof dishes. Top with mash, feta and cheddar. Bake for 25-30 minutes or until cheddar melts.

Greek shepherd's pies

How to make Greek shepherd's pies

Ingredients

Method