Blend some of the mince with the cooked potato
Give your baby slices of potato
400g (14oz) potatoes, scrubbed
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
350g (12oz) lean lamb mince
175g chestnut mushrooms, sliced
1 x 400g tin chopped tomatoes
150 ml vegetable or meat stock
1 good slurp of Worcester sauce
2 tbsp chopped fresh parsley
1 tbsp chopped fresh rosemary
1 medium aubergine, sliced
1 medium egg
100g low – fat soft cheese
150g 0% fat Greek yogurt
Freshly ground black pepper
The creamy sauce in this moussaka is made with low-fat yogurt making this a healthy dish for the whole family
Preheat the oven to 190C/Gas mark 5
Parboil the potatoes for 10 minutes, then drain and allow to cool. When cool, slice into 1cm slices and set aside.
In a large non – stick saucepan, fry the onion, garlic and minced lamb for about 5-6 minutes, until browned. Spoon out and discard any fat that the minced lamb has released.
Now add the mushrooms, tomatoes, stock, Worcestershire sauce and herbs. Bring to the boil, then reduce the heat and simmer uncovered for 10 minutes.
Spoon half the mince mixture into a large ovenproof baking dish and cover with the aubergine slices. Spread over the remaining mince then arrange the sliced potatoes on top in an overlapping layer.
Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes until the topping is set and golden brown. Serve with fresh asparagus.
All recipes taken from The Secret Ingredient by Sally Bee (£14.99, Harper Nonfiction)