Normally made with eggplant, but this recipe uses boiled potatoes instead.

Original Recipe:

Alison Holst

Ingredients

2 tbsp oil
500g beef mince
2 large onions, finely chopped
1/2 tsp salt
grind of pepper
2 tbsp flour
400g can chopped tomatoes
750g cooked potatoes

Suace

2 tbsp butter
2 tbsp flour
grind of pepper
1/2 tsp nutmeg
1 cup milk
1 cup grated cheese
1 egg, beaten

Method

Set oven to 180°c

Heat the oil in a large frying pan. Over a high heat brown the mince, stirring frequently. Add the onion and cook until it has softened. Stir in the seasonings and the flour and cook for 1 minute before adding the tomatoes. Heat until the mixture boils and thickens.

Slice the potatoes in to 1/2 cm thick slices.

In a pot melt the butter, add the flour and the seasonings and cook briefly, stirring constantly. Add half the milk, return to the heat and stir until the sauce starts to thicken. Add the remainder of the milk and continue to stir until the sauce boils and thickens again. Remove from the heat and stir in the grated cheese. Stir in the egg.

Grease a large, deep, casserole dish and cover the base with a third of the potato. Cover with half the mince, another third of the potato, then the rest of the mince. Cover with the remaining sliced potato. Pour the sauce over the top and bake at 180°c for 20-30 minutes.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

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