Lamb, fig and fillo pot pies with feta skordalia

For braised shanks, preheat oven to 140°C fan-forced. Heat half the oil in a large casserole over high heat. Season shanks, add to casserole and cook, turning, until browned (10 minutes). Remove from casserole. Reduce heat to medium. Add onion,garlic and remaining oil, and cook, stirring occasionally, until softened (4-5 minutes). Add tomato paste, and cook, stirring, until colour deepens (1 minute). Deglaze with wine, scraping base of casserole, until reduced by half. Add stock, herbs, spices, figs and vinegar; bring to the boil. Return shanks, season, cover and braise in oven, turning once halfway through cooking, until meat is fork tender (2½ -3 hours).

Remove shanks from braising liquid, set aside to cool slightly, then coarsely shred meat and place in bowl (discard bones). Skim fat from surface of braising liquid; strain through a sieve into a frying pan (discard whole spices and reserve solids), bring to a simmer over medium-high heat, then reduce until sauce is thickened (9-10 minutes). Add sauce and reserved solids to bowl with lamb, turn to coat and season.

For feta skordalia, place potato and garlic in a saucepan, cover with lightly salted cold water, bring to the boil and cook until tender (10-12 minutes), drain, cover with a tea towel to steam dry. Return to pan, mash with a potato masher until smooth. Stir in olive oil and beat in feta until smooth. Season with pepper and set aside

Preheat oven to 180°C fan-forced. Place eggplant in colander, season with salt, toss to coat; set aside to drain.

Pat eggplant dry with paper towel. Heat 2 tbsp olive oil in a frying pan over medium-high heat. Add half the eggplant and cook, turning occasionally, until golden (3-4 minutes). Transfer to plate lined with paper towel to drain. Repeat with remaining oil and eggplant.

Divide lamb mixture among four, 600ml heatproof dishes. Layer eggplant and skordalia evenly on top. Place one fillo sheet on a clean work surface, brush with melted butter, fold in half and gently scrunch. Repeat with remaining fillo. Arrange fillo on top of dishes, brush with extra butter, sprinkle with rigani and sesame seeds and bake until fillo is golden (25-30 minutes); stand for 5 minutes before serving.

Blanch beans in a saucepan of salted boiling water (2 minutes). Drain. Transfer to a bowl with walnuts, dill, oil, lemon zest and juice, season; toss to combine.

Serve pies with beans on the side.