Feta And Parmesan Shepherd'S Pie

• 1 tbsp olive oil
• 1 1/4 lb lamb, diced
• 1 tbsp all-purpose flour
• 1 None red onion, finely chopped
• 1 clove garlic, minced
• 1 None large zucchini, finely chopped
• 1 cup beef stock
• 1 cup dried breadcrumbs
• 1.5 oz Parmesan cheese, grated
• 4 oz feta cheese, crumbled
• None None fresh parsley sprigs, to garnish
• None None mixed greens, to serve

1. Preheat oven to 400u0b0F. Grease 4 ramekins (13.5 oz) and place on a baking tray. Heat oil over medium-high heat. Lightly coat lamb in flour then cook, in batches, for 5 mins, or until browned. Set aside. Add onion, garlic and zucchini and cook, stirring, for 5 mins, or until softened. Add stock and bring to a boil. Return lamb to pan then remove from heat. Transfer to prepared dishes.
2. Combine breadcrumbs and cheese then distribute over ramekins. Bake for 10 mins, or until golden brown. Garnish with parsley. Serve with mixed greens.

olive oil, lamb, flour, red onion, clove garlic, zucchini, beef stock, breadcrumbs, parmesan cheese, feta cheese, parsley sprigs, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/20956 (may not work)