Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche
Prep:20 mins
Serves 4
4 medium-sized potatoes3 tbsp olive oil, plus extra for brushing1 red onion, sliced500g lamb mince2 garlic cloves, crushed1 tsp mixed spice500g carton passata2 aubergines, cut into slices300ml tub crème fraîche140g cheddar, grated
STEP 1Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.STEP 2Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.STEP 3Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.STEP 4Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.
