Perfect for the early autumn, this twist on cottage pie is a real winner.
- 500 g lean lamb mince
- 1 small onion, peeled and chopped
- 4 tbsp flour, heaped
- 350 ml strong lamb or chicken stock
- 2 tomato ketchup
- 1 tsp fresh thyme
- 1 tbsp Worcestershire sauce
- 1 aubergine
- 6 tbsp any oil
- 1 kg potatoes, peeled and made into mash
- 200 ml warm milk
- 100 g melted butter
- 1 pinch curry powder
- 1 tsp paprika
- 4 tbsp parsley, roughly chopped
- Pre heat the oven to 200C, Gas 6.
- Heat a saucepan and add the oil.
- Add the onion and thyme and cook for 5 minutes to colour slightly, then add the mince and 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 preheated 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 preheated oven 220C, Gas 7 for 40 minutes or until very hot and glazed.
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