METHODPreheat the oven to 190 C / Gas mark 5.
Cut the potatoes into 5mm slices and part boil them for 5 minutes.
In a large, non-stick saucepan fry the onion and garlic for around 5 minutes, then add in the lamb mince and fry for a further 5 minutes or so until the meat is browned.
Add the herbs, tomatoes and tomato puree to the pan. Bring it to the boil and then simmer gently for 10 minutes.
Beat the egg and yogurt in a small bowl.
Spoon some of the mince mixture into a large ovenproof dish (like a lasagne dish) and cover the base. Add a lyer of sliced aubergine, then a layer of sliced potato. Repeat the layers until you have used all the mixture - being sure that potatoes form the last layer!
Spoon the egg and yogurt mix on top of the dish. Crumble the feta cheese on top and season with a pinch of oregano and black pepper.
Bake in the oven for around 20 minutes, until the topping is set and golden.
If you are vegetarian or simply cutting down on meat, why not try with Quorn mince.
Serves: 4
Preparation: 20 mins
Cooking: 40-50 mins
375g Albert Bartlett Butter Gold Potatoes
1 chopped onion
3 cloves garlic (peeled and crushed)
400g low fat lamb mince
2 x 400g tins of chopped tomatoes
2 tbsp tomato puree
2tbsp + a pinch of dried oregano
1/2 tsp cinnamon
1 handful of fresh mint (chopped)
2 large aubergines (cut into 5mm slices)
1 egg
100g low fat feta cheese
200g low fat Greek yogurt