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Lamb, Aubergine & Feta Pie
Inspired by Greek lamb moussaka, this mouthwatering pie offers all the rich, comforting flavours of the traditional dish, but with a speedier, lighter twist. Layers of spiced lamb sauce, roast aubergines and potatoes are topped with crème fraiche instead of the classic white sauce, which cuts down on prep time. Topped with feta and grilled until golden, it's a delicious pie that's full of Mediterranean flavour
Ingredients
- 1 onion
- 2 garlic cloves
- 400g lamb mince
- ½ tsp cinnamon
- 400g tin of chopped tomatoes
- 1 aubergine
- 500g potatoes
- 200g crème fraîche
- 120g feta
- 1 tsp dried oregano
Prep: 20 mins | Cook: 40 mins
Method
1. Preheat your oven to 190°C/Fan 170°C/Gas 5. Trim, peel and finely chop the onion. Peel and crush the garlic.
2. Heat 1 tbsp olive oil in large pan over a medium heat. Add the onion and season with salt and pepper. Gently fry for 5 mins, stirring often, till the onion has softened. Add the garlic and fry for a further 2 mins till fragrant.
3. Tip in the lamb mince and use a wooden spoon to break it up. Sprinkle in the cinnamon. Fry for 6-8 mins till the lamb is browned all over. Pour in the chopped tomatoes and season with salt and pepper. Gently simmer for 10-15 mins, stirring occasionally, till thick and glossy.
4. Meanwhile, trim the aubergine and thinly slice it into 3mm-thick rounds. Thinly slice the potatoes into rounds to match (no need to peel). Divide these between two baking trays and drizzle over 2 tbsp olive oil. Season with salt and pepper. Bake in the oven for 15-20 mins till golden. Remove the aubergine and potatoes from the oven. Turn your oven setting to grill.
5. When the sauce has thickened, scoop half of the mix into a 1½ ltr pie dish. Layer with half the aubergine and potato slices, alternating as you go. Spread half the crème fraiche over the top in a thin layer.
6. Repeat the layering once more till you have used up all of your ingredients. Crumble the feta over the top. Scatter over the dried oregano and season with a pinch more salt and pepper.
7. Grill the pie for 5 mins or till the top is golden brown and the mixture is bubbling. Divide between warm plates and serve.
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