Potato and Lamb Mince Moussaka

Ingredients

• 500 g lamb mince
• 500 g potatoes
• 1 onion
• 2 garlic cloves
• 400 g tinned chopped tomatoes
• 3 tbsp olive oil
• 40 g butter
• 40 g plain flour
• 500 ml whole milk
• 1 eggs
• 50 g parmesan, grated

Method

1. 1

   Heat the oven to 200C (180C fan, gas 6). Peel the potatoes and slice thinly. Toss with half the olive oil, spread on a tray and roast for 20 minutes until just tender.

2. 2

   Meanwhile, finely chop the onion and crush the garlic. Fry the lamb mince in the remaining oil until browned with no pink remaining, then add the onion and garlic and cook for 5 minutes.

3. 3

   Stir in the tinned chopped tomatoes, season well and simmer for 15 minutes until thickened.

4. 4

   Reduce the oven to 180C (160C fan, gas 4). For the bechamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Simmer for 5 minutes, stirring, until thickened, then leave to cool slightly before beating in the egg and half the parmesan.

5. 5

   Layer the potatoes in a baking dish, spoon over the lamb sauce, then pour over the bechamel and scatter with the remaining parmesan.

6. 6

   Bake for 35 minutes until golden and set, then rest for 10 minutes before serving.