Spicy Lamb Pot Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 500 g ground lamb
• 1 onion, peeled and diced
• 2 garlic cloves, crushed
• 2 medium eggplants, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 red chili pepper, finely chopped
• 1/4 cup tomato paste
• 1 cup vegetable stock
• 1 zucchini, grated
• 1 (400 g) can chickpeas, drained and rinsed
• 1/4 cup parmesan cheese, grated
• 1 cup rolled oats
• 1 tablespoon thyme leaves, chopped
• 2 tablespoons olive oil
• salt and pepper, to taste

Recipe

• 1 preheat the oven to 180 degrees celsius.
• 2 sear the lamb in a large pan with no added oil until brown. place in a colander and drain off any fat. return to pan and add the onion and garlic and cook for 6 minutes.
• 3 while the lamb is cooking, brush the eggplant with oil and grill for about 3 - 4 minutes each side. add the herbs, spices, tomato paste and vegetable stock to the lamb mixture and simmer until most of the liquid has absorbed.
• 4 add the zucchini and chickpeas and remove from the heat and season with salt and black pepper.
• 5 spoon a layer of the lamb mixture into an oven proof dish, followed by a layer of eggplant. make another two layers with the remaining lamb and eggplant.
• 6 set aside while you make the topping.
• 7 combine the oats, parmesan, thyme and oil in a food processor and process until well combined. season and spoon the mixture over the top.
• 8 place in the oven and cook for 30 - 35 minutes until the top is brown and crunchy.