Donna Hay’s minted lamb, aubergine and feta pie

It’s a pie but not as you know it. I’ve taken classic Greek ingredients and combined them in this layered dish that makes each flavour really shine. It’s impressively tasty with minimal effort.

donna hay minted lamb aubergine and feta pie
Con Poulos

SERVES 4

3 x 350g medium aubergines, thinly sliced into rounds
500g good-quality lean lamb mince
70g fresh wholemeal breadcrumbs
2 tbsp honey
2 tsp ground cumin
4g chopped mint leaves, plus extra mint leaves to serve
2 tbsp pine nuts
sea salt and cracked black pepper
150g firm feta
8 oregano sprigs
1 tsp sumac
extra virgin olive oil, for drizzling

FOR THE MINTED YOGHURT

280g plain Greek-style yoghurt
2 tbsp shredded mint leaves
sea salt flakes

1. Preheat oven to 200C/180C fan/gas 6. Brush a 28cm round baking dish with oil. Layer half the aubergine in a circular motion on the baking dish, starting from the centre and working your way out.

2. Place the mince, breadcrumbs, honey, cumin, mint and pine nuts in a large bowl with salt and pepper and mix to combine.

3. Press the mince on to the aubergines and crumble over the feta. Add another layer of aubergines, starting from the centre and working out. Sprinkle over the oregano and top with the sumac and drizzle with oil.

4. Bake for 40-45 minutes or until the lamb is cooked through and the aubergine is golden.

5. Combine the yoghurt, mint and salt, to taste, in a bowl.

6. To serve, divide the pie between 4 plates and top with the yoghurt mix and extra mint.

Now buy the book with £6 off

donna hay recipes everyday freshEveryday Fresh: Meals in Minutes by Donna Hay will be published by Fourth Estate on 15 October, price £20. To order a copy for £14 until 25 October go to whsmith.co.uk and enter the code YOUHAY at the checkout. Book number: 9781460758120. Terms and conditions: whsmith.co.uk/terms