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Lamb and Eggplant Potpie with Feta Potato Crust

3 3 3 3 4 4
Recipe by
Epicurious Epicurious

Ingredients

  • 2 eggplants (1 pound, cut into 12 inch cubes about 8 cups)
  • 5 tbsps vegetable oil
  • 1 onion (chopped)
  • 1 tbsp minced garlic
  • 2 lbs ground lamb
  • 1 14 tsps cinnamon
  • 2 tsps mint (crumbled dried)
  • 1 14 tsps dried oregano (crumbled)
  • 12 tsp ground allspice
  • 35 ozs italian plum tomatoes (drained reserving 1 cup of the juice and chopped)
  • 2 tbsps tomato paste
  • 14 cup freshly grated parmesan
  • 3 lbs baking potatoes (russet, 6)
  • 2 tbsps unsalted butter
  • 13 cup freshly grated parmesan
  • 13 lb feta (grated)
  • 1 tbsp unsalted butter
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 660 Calories from Fat 400
% Daily Value *
Total Fat 45g 69%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 400mg 17%
Potassium 1540mg 44%
Total Carbohydrate 35g 12%
Dietary Fiber 10g 40%
Sugars 7g
Protein 32g
Vitamin A 6%
Vitamin C 60%
Calcium 25%
Iron 45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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