Preparation time: 20 minutes
Cooking time: 25-35 minutes
650g minced lamb
500g thinly sliced aubergine
250g diced onion
350g diced carrot
1 tsp dried thyme
400ml white sauce
1kg McCain Simply Potato Dice (frozen)
500g Dolmio Creamy Tomato and Pesto Ready to Use Sauce
2 large tomatoes sliced
1 tbsp sunflower oil
430ml Semi-skimmed milk
Season to taste
Drizzle the aubergine slices with oil and soften in the oven.
Fry the mince, onion and carrot until soft, fold in the Dolmio Creamy Tomato and Pesto Ready to Use Sauce, add thyme.
To make the white sauce melt the margarine in a pan, then mix in the flour until smooth.
Gradually stir in the milk and continue to stir until thickened.
Put half the meat mixture in the bottom of the dish, layer with McCain Simply Potato Dice, augergine and white sauce.
Repeat, finishing with a topping of the white sauce and decorate with tomato slices.
1. Cook in Hobart convection steamer for 25 – 35 minutes @ 190oC – 30% steam, 70% dry heat
2. Chill for re-gen and cook on your usual cycle
Or cook in a standard oven which has been pre heated at 180oc for 40 minutes.