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Prep: 30 mins
Cook: 2 hrs and 15 mins
More effort Serves 8


6 tbsp olive oil
3 medium aubergines, cut into 5mm rounds
800g lamb mince
1 onion, finely chopped
2 fat garlic cloves, crushed
3 heaped tsp dried oregano
2 tsp ground cinnamon
2 bay leaves
200ml red wine
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
550g Maris Piper potatoes, peeled and sliced
into 5mm rounds

For the béchamel sauce

40g unsalted butter
40g plain flour
450ml whole milk
40g parmesan, finely grated
whole nutmeg, for grating
1 large egg plus 1 yolk, lightly beaten


Step 1 Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over
the slices of aubergine and fry them in several batches for 5-7
mins or until golden brown and beginning to soften. If they look a
little dry during cooking, add a dash more olive oil. Set aside on a
plate lined with kitchen paper.

Step 2 Heat 1 tbsp of the oil in a large flameproof casserole dish or
saucepan over a medium-high heat. Add the mince and fry for 8-
10 mins until a deep golden brown, regularly stirring and breaking
up with a wooden spoon. Tip into a bowl and set aside. Add the
remaining oil to the casserole. Tip in the onion along with a pinch
of salt and fry gently for 10-12 mins or until softened and turning
translucent. Add the garlic, oregano, cinnamon, chilli and bay
cooking for a further min. Return the lamb to the pan and pour in
the red wine, bring to a bubble and reduce the wine by half. Stir
through the tomatoes, tomato purée and brown sugar, along with
200ml water. Season. Lower the heat and simmer gently,
uncovered, for 20 mins, stirring occasionally until the sauce has

Step 3 Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly
salted water to the boil. Add the potato slices and cook for 6
mins, drain in a colander and leave to steam dry for 10 mins.

Step 4 Melt the butter in a small saucepan, stir in the flour and cook over
a medium heat for 1 min. Remove from the heat and whisk in the
milk, pouring in a bit at a time, until smooth. Return to the heat
and bring to a simmer, cooking for 3 mins. Remove from the heat
and whisk through the parmesan, a little grated nutmeg and some
seasoning, and finally the whole egg as well as the yolk.

Step 5 Take a large rectangular ovenproof dish. Spoon a third of the
meat into the dish and spread out evenly, followed by half the
aubergine and half the potato, then the rest of the meat and
another layer of aubergines, followed by potatoes. Finish with the
béchamel, smoothing the top over with a palette knife. Put in the
centre of the oven and cook for 50 mins or until deep golden
brown. If it browns too much during cooking, cover the dish. Set
aside for 10 mins to cool before serving.

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