Serves: 4–6
Preparation time: 20 minutes
Cook time: 1 hour 15 minutes
You will need
1 red onion
A splash of olive oil
500g lean minced lamb
2 tsp dried oregano
3 garlic cloves, peeled and crushed
1 red pepper, deseeded and chopped
200ml red wine (change to stock if not using)
300ml beef stock
2 tbsp tomato purée
50g black pitted Greek olives (Kalamata)
For the mash:
800g potatoes, peeled and diced
2 tbsp olive oil
Juice of 1 lemon
30g bunch of fresh mint leaves, chopped
120g feta
Method
1 Preheat the oven to 180°C/gas mark 6.
2 Put the potatoes on to cook for the mash. Place them in a large pan of salted water, bring to the boil and simmer for 20 minutes. Meanwhile, in a large non-stick frying pan, fry the onion in the olive oil for five minutes. Add the lamb mince, turning till it browns, for about five minutes.
3 Stir in the oregano, garlic and chopped pepper and cook for another five minutes. Now add the wine and let it bubble away for five minutes more over a high heat. Stir in the stock and tomato purée for another five minutes. Drop in the olives and scrape everything into a medium-sized oven dish, about three litres.
4 Drain the potatoes, mash and then stir through the olive oil, lemon juice and chopped mint. Crumble in chunks of feta and some seasoning and gently mix together.
5 Fork the mash roughly on top of the mince, place the dish on an oven tray and bake for 30 to 40 minutes, till golden and bubbling.
Source : here,
