Lamb Pot Pie with Feta Potato Crust

Serves 8

Ingredients:
5 tbsp vegetable oil
1 large onion, chopped
1 tbsp minced garlic
2 pounds lamb shoulder, ground
1 ¼ tsp cinnamon
2 tsp mint, dried
1 ¼ tsp oregano
½ tsp allspice
35 ounce can plum tomatoes, diced, save the juice
2 tbsp tomato paste
¼ cup parmesan cheese, grated
3 pounds russet potatoes
2 tbsp unsalted butter
1/3 pound feta cheese, crumbled

Preparation:
In a large pan, heat oil over medium heat. Add onion, stirring until softened. Add garlic and lamb and cook until brown. Drain excess fat. Add cinnamon, oregano, mint and allspice and cook for 1 minute. Add tomatoes, juice, tomato paste and salt and pepper to taste. Cook for 15 minutes then transfer to baking dish.

Topping:
Peel potatoes and cut into 1 inch pieces. Cover with cold water and bring to a boil. Drain cooked potatoes and mash lightly with hand masher. Add parmesan cheese, butter, feta cheese and salt and pepper to taste. Mix well. Spoon potato mixture over the lamb mixture and bake in 400°F oven for 35 to 40 minutes or until lightly browned.

Please refer to the reference #OSMA CIR-0019 for any inquiries on this recipe.