Shepherd'S Pie With Ground Beef And Feta Cheese

• 1/2 tbsp olive oil
• 1/2 None onion, chopped
• 1/2 None carrot, diced
• 1/2 None celery, diced
• 8.75 oz ground beef
• 1 oz pancetta or bacon, finely chopped
• 1/2 cup dry red wine
• 1/2 cup beef stock
• 2 tbsp tomato paste
• None None Shepherd's Pie
• 1/4 cup olive oil
• 1 None large eggplant, thinly sliced
• 1/2 tsp allspice
• 2 tbsp fresh mint leaves, chopped
• 2 None tomatoes, sliced
• 2 1/4 lb potatoes, peeled
• 2 1/2 tbsp butter
• 1 oz Parmesan cheese, grated
• 4.5 oz feta cheese, crumbled

1. To make the bolognese sauce, heat oil in a large pan over medium-high heat. Add onion, carrot and celery. Cook, stirring, for 5 mins, until tender and lightly browned. Add ground beef and pancetta. Cook, stirring to break up any lumps, for 5 mins, until browned. Add wine and bring to a boil. Add beef stock and tomato paste. Season. Bring to a boil then reduce heat to low and simmer, stirring occasionally, for 20 mins, until sauce thickens.
2. Meanwhile, preheat oven to 400u0b0F. Heat oil in a large frying pan over medium heat. Saute eggplant, in batches, for 2 mins per side, until golden. Drain on paper towels. Arrange in bases of 6 - 5 inch ramekins.
3. In a large saucepan, combine bolognese sauce, allspice and mint. Cook over medium heat for 5-10 mins, until heated through. Distribute 1/2 between ramekins then top with 1/2 of the sliced tomatoes. Season. Repeat layers, leaving room for mashed potato topping.
4. Meanwhile, cook potatoes in boiling salted water for 15-20 mins, until tender. Drain. Return to pan and dry over low heat for 1-2 mins. Add butter, Parmesan and feta. Mash to combine. Season. Distribute over bolognese in ramekins.
5. Bake for 30 mins, until golden. Serve.

olive oil, onion, carrot, celery, ground beef, bacon, red wine, beef stock, tomato, pie, olive oil, eggplant, allspice, mint, tomatoes, potatoes, butter, parmesan cheese, feta cheese

Taken from recipes-plus.com/api/v2.0/recipes/26976 (may not work)