Lamb and eggplant pie with polenta crust
This deliciously comforting lamb and eggplant pie is surprisingly quick to prepare and will leave you comfortably full and warm – just what you need on an ice-cold evening!
Serves: 4
Ingredients:
- 2 tablespoons olive oil
- 400g lamb backstrap, cut into 3cm cubes
- 1 large eggplant, cubed 3cm
- 250ml (1 cup) chicken stock
- 2 cloves garlic, finely chopped
- 2 teaspoons finely chopped rosemary
- 400g can chopped tomatoes
- ½ teaspoon dried chilli flakes
- ½ cup pitted Sicilian or green olives
- 600ml milk
- 1 cup instant polenta
- 20g butter
- ½ cup finely grated parmesan
Method:
- To make the filling, heat 1 tablespoon of the oil in a frying pan over medium-high heat.
- Season the lamb with salt and freshly ground black pepper, then fry for 3 minutes or until browned. Remove and transfer to a 1.5-litre pie dish.
- Add the remaining oil to the pan. Cook the eggplant for 1-2 minutes until lightly browned, then add the stock, garlic and rosemary.
- Cook for a further 3-5 minutes until the eggplant is almost tender. Reduce the heat to medium and stir in the tomatoes, chilli and olives.
- Cook for 2 minutes until warmed through, then transfer to the pie dish with the lamb and stir to combine.
- To make the polenta crust, preheat the grill to high.
- Meanwhile, pour the milk into a saucepan and bring to a simmer.
- Gradually whisk in the polenta until combined.
- Cook the polenta for a further 3 minutes, whisking constantly.
- Stir in the butter and parmesan, then season.
- Working quickly, spoon the polenta evenly over the lamb mixture and smooth out. Using a fork, scrape lines in the polenta.
- Grill for 5 minutes or until lightly golden.
How do you like to put a new twist on an old favourite? Share your tips with us in the comment section below.
Written by Olivia Andrews. First appeared on Stuff.co.nz.
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