Spicy Lamb Pot Pie

• g ground lamb500
• onion, peeled and diced↗1
• garlic cloves, crushed↗2
• medium eggplants, thinly sliced↗2
• teaspoon ground cumin↗1
• teaspoon ground ginger↗1
• red chili pepper, finely chopped↗1
• cup tomato paste↗1⁄4
• cup vegetable stock↗1
• zucchini, grated1
• (400 g) can chickpeas, drained and rinsed↗1
• cup parmesan cheese, grated↗1⁄4
• cup rolled oats↗1
• tablespoon thyme leaves, chopped↗1
• tablespoons olive oil↗2
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 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. 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. 4

   Add the zucchini and chickpeas and remove from the heat and season with salt and black pepper.

5. 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. 6

   Set aside while you make the topping.

7. 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. 8

   Place in the oven and cook for 30 - 35 minutes until the top is brown and crunchy.