Lamb and Eggplant Pie

15g butter or margarine

1 small onion, peeled and chopped

1 clove garlic, crushed

250g lean minced lamb

2 tspns plain flour

250g can tomatoes

1 tbspn tomato paste

4-6 tbspns stock

salt and pepper

1 medium eggplant, chopped

500g potatoes, peeled, cooked and mashed


Melt butter or margarine, fry onion and garlic until lightly browned.  Stir in lamb mince and cook for 10 minutes, stirring often.

Add flour and cook for one minute, then add tomatoes, stock and salt and pepper to taste.  Bring slowly to boil.  Add eggplant and simmer for 15-20 minutes, until tender and thick.  Adjust seasoning and pour into a greased oven dish.  Cover with mashed potato and cook in a moderately hot oven for 20 minutes.

Posted in: All Recipes

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