Moussaka-style lamb & potato bake

Name: Moussaka-style lamb & potato bake
Total time: 80 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500g Lamb mince; 1 Aubergine; 500g White potatoes; 150g Brown onions; 1 Chopped tomatoes (400g tin); 2 Garlic (4 bulbs, approx 40 cloves); 3g Dried mixed herbs; 400ml Semi-skimmed milk; 30g Plain flour; 30g Butter; 60g Mature cheddar

Mediterranean80 mins£1.68 a portionFreezes well

Ingredients

Serves 4

Lamb mince500g
Aubergine1
White potatoes500g
Brown onions150g
Chopped tomatoes (400g tin)1
Garlic (4 bulbs, approx 40 cloves)2
Dried mixed herbsstore cupboard3g
Semi-skimmed milk400ml
Plain flour30g
Butter30g
Mature cheddar60g

Plus salt and pepper. About £6.72 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Slice 1 aubergine and 500g potatoes thinly. Boil the potatoes for 5 minutes, drain. Fry the aubergine slices in a little oil until soft.
3
Fry 500g lamb mince and 1 chopped onion for 8 minutes, spoon off excess fat, then add 2 crushed garlic cloves, 1 tsp mixed herbs and 1 tin chopped tomatoes. Simmer for 10 minutes.
4
Melt 30g butter, stir in 30g flour, then whisk in 400ml milk until thick. Stir in 60g grated cheddar.
5
Layer potatoes, lamb and aubergine in a dish, top with the sauce and bake for 35 minutes until golden.

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