Heat the oven to 400°F.

• In a mixing bowl, combine the lamb and beef mixture with the spice blend.
• Peel the potatoes and cut them into thin slices.
• Peel and slice the shallots.

In a 12-inch frying pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add half the potatoes to the pan and spread into an even layer. Season with salt and pepper, and cook until lightly browned, about 2 minutes on each side. Transfer to a paper-towel-lined plate to drain and and repeat with the remaining potatoes. Do not wash the pan.

In the same pan used to cook the potatoes, warm 1 tablespoon oil until hot but not smoking. Add the shallots and cook until soft, about 5 minutes. Add the lamb and beef mixture, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. Add 1 cup water and the ¼ cup wine, if using. Stir in the peas and all but 1 tablespoon of the mint. Cook until the liquid has reduced slightly and begun to thicken, about 5 minutes. Remove from the heat and fold in two-thirds of the feta.

In an 8-inch baking dish, spread half the meat mixture make two layers of the potatoes and the meat mixture, beginning with the lamb and ending with the potatoes. Sprinkle the remaining feta on top. Bake until heated through and well browned, about 15 minutes.
Meanwhile, prepare the kale.

Remove the stems from the kale. Wash and chop the leaves. In a 12-inch frying pan over medium high heat, warm 1 tablespoon oil until hot but not smoking. Add the kale leaves, season with salt, and cook until wilted and slightly charred, about 5 minutes. Stir in the vinegar.

Cut the lamb and feta pie into serving pieces and transfer to individual plates. Garnish the pie with the remaining mint. Serve the Sautéed kale alongside.