Tasty Cottage Pie with Aubergines & Spicy Herb Topping
rating (41 votes)
Perfect for the early autumn this twist on cottage pie is a real winner in the Vickery household.
500g lean lamb mince
1 small onion, peeled and chopped
4 heaped tbspn flour
350mls strong lamb or chicken stock
2 tbspn tomato ketchup
1 tspn fresh thyme
1 tbsp Worcestershire sauce
6 tbspn olive oil
about 1kg potatoes, peeled and made into mash
200mls warm milk
100g melted butter
pinch curry powder
1 tspn paprika
4 tbspn roughly chopped parsley
Pre heat the oven to 200°C, Gas 6.
Heat saucepan and add the vegetable oil.
Add the onion and thyme and cook for 5 minutes to colour slightly, then add the mince and also colour slightly.
Add the flour and let the bottom catch slightly, do not burn, this adds to the flavour I promise. Then add the ketchup and Worcester sauce then mix well.
Finally pour in the stock and bring to a very low simmer, cook for 10-12 minutes.
Slice the aubergine into very thin rings and cook on both sides in the olive oil for a couple of minutes to colour slightly and soften. Then place on a piece of kitchen towel to drain well.
Place the warm mash into a bowl and add the paprika, butter, chopped parsley and curry powder and season with salt and pepper.
Place half the mince into a baking dish (30cm x 20cm approx) lay over the cooked aubergines, add the rest of the mince and pipe or spread over the mash.
Place in the pre heated oven for 30 minutes to brown and crispy.
Once cooked this will freeze well, cool well and wrap in cling film and freeze.
To cook remove from the freezer and defrost well, best overnight in a fridge.
Then place in a pre heated oven 220°C, Gas 7 for 40 minutes or until very hot and glazed.