METHODPreheat the oven to 190°C/375°F.
Part-boil the potatoes for 5 minutes and 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 dispose of any fat that the minced lamb has released.
Now add the mushrooms, tomatoes, stock, Worcester sauce and herbs. Bring to the boil, then reduce the heat and simmer for 10 minutes without a lid.
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, low fat soft cheese and yoghurt. Season then spread over the potatoes.
Bake for about 45 minutes, until the topping is set and golden brown.
Serve and enjoy.
Serve with fresh asparagus. Delicious!
Serves: 5
Preparation: 15 mins
Cooking: 45 mins
5 medium Albert Bartlett Original Rooster Potatoes
1 medium onion (finely chopped)
2 cloves of garlic (peeled and crushed)
350g lean lamb mince
175g chestnut mushrooms (sliced)
400g can of chopped tomatoes
150ml vegetable or meat stock
2 tbsp chopped parsley
1tbsp chopped fresh rosemary
1 good slurp of Worcestershire sauce
1 medium aubergine (sliced)
1 medium egg
100g low fat soft cheese
150g 0% fat Greel yogurt
Freshly ground black pepper