• 4servings
  • 50minutes
  • 507calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 900g baby new potatoes, halved

  2. 2 tbsp olive oil

  3. 2 onions, finely chopped

  4. 500g lean minced lamb

  5. 2 aubergines, roughly chopped

  6. 1/4 tsp ground cinnamon

  7. 400g can chopped tomatoes

  8. 100ml well-flavoured lamb or vegetable stock, made with a stock cube

  9. 1/2 tsp dried mixed herbs

  10. 1 tbsp cornflour

  11. 225ml milk

  12. 1 egg, beaten

  13. 1/2 teaspoon mustard powder

  14. 75g Cheddar cheese, grated

Instructions Jump to Ingredients ↑

  1. Cook the potatoes in a pan of slightly salted boiling water until tender. Drain. Meanwhile, heat the oil in a heavy nonstick frying pan or sauté pan and stir in the onions and lamb. Cook over a medium heat, stirring frequently, for 5 minutes or until the onions are softened and the lamb is lightly browned.

  2. Stir in the aubergines, then cook over a fairly high heat for 3 minutes.

  3. Add the cinnamon and season, then add the chopped tomatoes, stock and herbs. Stir well, then cover and simmer for 15 minutes or until cooked through and tender. Meanwhile, preheat the oven to 200°C (180°C fan oven), gas 6.

  4. While the meat mixture is cooking, put the cornflour in a small pan and add 2 tbsp milk. Stir until blended using a wooden spoon, then stir in the remaining milk. Bring to the boil over a medium heat, stirring until thickened. Cook, stirring, for 3 minutes. Remove from the heat and stir to cool a little. Beat in the egg and season with mustard, if using, and salt and pepper.

  5. Spoon the meat and aubergine mixture into a warm, shallow ovenproof dish and spread evenly. Lay the potato halves over the top, flat side up. Pour over the topping and sprinkle with grated cheese. Bake near the top of the oven for 20 minutes or until golden.


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