- 4 medium-sized potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp olive oil, plus extra for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red onion, sliced
- 500g lamb mince
- 2 garlic cloves, crushed
- 1 tsp mixed spice
- 500g carton passata
- 2 aubergines, cut into slices
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 300ml tub crème fraîche
- 140g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.
Return 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.
Heat 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.
Once 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.