Perfect for the early autumn this twist on cottage pie is a real winner in the Vickery household.
Ingredients
- 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
- 1 aubergine
- 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
Method
- 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.
- Serve.
