Chef Richie's recipe
Preheat the oven to 180C/160C (fan)/Gas 4
Place aubergine and courgette into a bowl, add 1 tbsp olive oil, salt and pepper and mix. Place onto an oven tray into a preheated oven for 10-15 minutes until roasted. Once cooked, set aside.
Place lamb mince into frying pan and fry until brown. Add onion, garlic and spices, cook for a few minutes. Add chopped tomatoes and tomatoe puree and simmer until thick, stir occasionally.
Place potatoes in water, bring to the boil and simmer for 5 minutes. Drain and leave to cool.
For the cheese sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stirring in the milk continuously so it does not stick. Once the milk the milk is thick add the grated cheese. Simmer the sauce gently for 4-5 minutes, stirring regularly. Season to taste with salt and freshly ground black pepper.
Spoon half of the meat mixture into an oven proof dish, place a layer of aubergine and courgette on top, add the rest of the mince mixture on top of the aubergine and corgette, add a layer of sliced cooked potatoes on top and cover with cheese sauce.
Bake in the oven for 30 minutes until piping hot and golden brown.
1 aubergines , cut into 1cm/½in slices
1 large courgette, cut 1cm slices
1 tbsp fine sea salt
450g/1lb 10½oz lamb mince
1 large onion , finely chopped
1 garlic cloves , crushed
1 tsp dried oregano
1½ tsp dried mint
1 cinnamon stick
Pinch of salt200ml/7fl oz red wine
1 tsp Morroccon (Asda) spice mix
1 x 400g/14oz can chopped tomatoes
1 tbsp tomato purée
2 tbsp olive oil
3 large potatoes , peeled, sliced into 1cm/½in slices
For the cheese sauce
50g plain flour