Shawarma Spiced Beef, Eggplant, Chickpea & Olive Pie by Chef Tom Walton

When you want pie but with a little more attitude!

This Shawarma Spiced Beef, Eggplant, Chickpea & Olive Pie packs in the flavour for dinner. Topped with the delicious our Cheddar Potato Crunchies for that delicious crust!

Ingredients:
1 large eggplant, 3cm diced
4 tbsp olive oil
Salt, pepper
1 brown onion, finely diced
1 clove garlic, roughly chopped
500g beef mince
1 tsp ground cumin, coriander, paprika
½ tsp ground cinnamon
½ tsp dried chili
1/3 cup sliced kalamata olives
1 x 400g tin chickpeas roinces
400g tin chopped tomatoes
200ml chicken or beef stock
Handful basil leaves
1 box @potato_utopia Cheddar Potato Crunchies
½ cup grated cheddar cheese
Extra basil to serve

Method

Preheat an oven to 220C
Toss the eggplant with half the oil and season with salt and pepper.

Spread over a baking tray and roast for 15-20 minutes, until softened and golden.

Meanwhile place a large shallow casserole pan over a medium/high heat and add the remaining olive oil, the onion, garlic and a good pinch of salt. Cook stirring for 2 minutes to soften then add the beef, spices and another pinch of salt.

Cook, stirring to break up the mince until it begins to colour then add the olive, chickpeas, tomato and simmer for 5 minutes, stirring often. Stir through the basil then add the roast eggplant, mixing well.

Top the casserole with the Potato Crunchy pieces, scatter with the cheese & return to the 220C oven for approx. 20 minutes, until golden.

Serve scattered with extra basil and a good grind of black pepper.

Serves 4