400g new potatoes
1tbsp olive oil
1 large onion finely chopped
500g extra lean steak mince
400 can chopped tomatoes with garlic
3tbsp tomato ketchup
1 level tsp dried oregano
1tsp ground cinnamon
1 lamb or beef stock cube
1 aubergine, cut into 1cm cubes
4 level tsp cornflour
400g Greek style yoghurt
2 medium eggs
25g Parmesan, grated
Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain, slice and keep warm.
Heat the oil in a pan and gently fry the onion, stirring often. Add the mince, stirring to break up the clumps, until browned.
Add the tomatoes, tomato ketchup, oregano and cinnamon, then crumble in the stock cube. Cover and simmer for 10 minutes.
Add the aubergine, cover and simmer for 5 minutes. Mix 2 level tsp cornflour with 1tbsp water and stir in. Heat until thickened.
Put in an ovenproof dish. Cover with the potatoes.
Stir the rest of the cornflour into the yoghurt, add the eggs and lightly beat to evenly mix. Season, pour on top of the potato and sprinkle with Parmesan.
Bake for 20 minutes, until the topping is just set and golden,
Ready in: 1hr
2 of your 5 a day
Calories per serving: 560
Fat per serving: 28.9g