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Ingredients:
- 1 standard packet of mince meat
- 1 beef stock cube
- 1 small standard carton of passata
- 2 cloves of garlic
- 1 aubergine
- 8-10 baby potatoes (or more if your dish is bigger)
- 1 Large onion or 2 small ones (red or white)
- Seasoning (fresh rosemary, salt,pepper, olive oil)
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Method:
1. Chop onion and garlic and put in a pan on medium heat with olive oil, cook until onions soften (approx. 10 mins)
2. Slice potatoes (I made 3 slices from one potato) and add to a separate pan of boiling water and allow to boil for 5 mins.
3. Add mincemeat to pan with the onions/garlic , once partially cooked add beef stock cube and continue to stir to break up the stock cube.
4. Pour in passata and turn to lower light and allow to simmer until bubbling for 10 mins.
5. Preheat the oven to 210 degrees
6. Slice aubergine into large thin slices, and starting with the mince, layer up as you would a lasagne. Mince, aubergine, mince, aubergine etc.
7. Position the potatoes flat on top and drizzle generously olive oil, salt and pepper over potatoes.
8. To finish sprinkle the leaves of approx. 3 sprigs of rosemary, remove the stalk .
9. Leave to cook for 35-40 mins until the potatoes brown up.