Ingredients

• 1500 gramsLamb mince
• 2 wholeRed Onion
• 4 wholeGarlic cloves
• 2 tablespoonsPlain flour
• 400 millilitresRed wine (optional)
• 2 tablespoonsCinnamon
• 800 gramsChopped tomatos
• 4 tablespoonsTomato puree
• 2 teaspoonsSalt
• 1000 gramsPotato’s (sliced)
• 200 millilitresOlive oil
• 2 teaspoonsBlack peopef
• 100 gramsButter
• 100 gramsPlain flour
• 800 millilitresSemi-skimmed Milk
• 50 gramsGrated Parmesan
• 2 teaspoonsNutmeg
• 2 wholeEgg

Steps

• Step 1Put the lamb, onion, garlic and cinnamon in a large heavy-based frying pan and cook over a medium heat for 10 minutes, stirring with a wooden spoon to break up the meat.
• Step 2Stir in the flour and add a good pinch of salt and pepper. Add the wine, tomatoes and tomato purée and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened. Season again if needed and set aside.
• Step 3Meanwhile boil the potatoes in boiling water, then drain.
• Step 4Preheat the oven to 200C/180C Fan/Gas 6.
• Step 5To make the béchamel sauce, melt the butter in a large saucepan and stir in the flour. Cook for a few seconds, then gradually stir in the milk. Add half the Parmesan and the grated nutmeg. Simmer the sauce gently for 4–5 minutes, stirring regularly. Season with salt and pepper.
• Step 6Remove the saucepan from the heat and allow the sauce to cool. When cooled, stir in the egg.
• Step 7Spoon one-third of the meat sauce into a shallow ovenproof dish large enough to hold 2.5 litres/4½ pints. Cover loosely with a third of the potatoes and then a third of the aubergines – you don't need complete layers, just to arrange them roughly on top. Repeat the layers.
• Step 8Pour over the white sauce, making sure it covers everything in a thick, even layer. Sprinkle with the remaining Parmesan. Bake for 35–45 minutes, or until deep golden brown and bubbling.