METHOD
1. Preheat oven to 200°C or 180°C fan. Heat oil in a large saucepan on medium. Cook onion for 5 minutes, stirring, until soft. Add garlic and cook for 1 minute. Add mince and cook on high for 7 minutes, stirring to break up any lumps, until browned.
2. Stir in flour and cook for 1 minute. Remove from heat, add stock, tomato paste and worcestershire sauce. Bring to boil on medium heat and simmer for 5 minutes.
3. Meanwhile, cook potato in plenty of boiling water until tender. Drain well and return to pan with butter and milk. Mash well and season to taste.
4. Spoon mince mixture into a large ovenproof dish. Top with tomato slices and spread over mashed potato. Rough up surface of potato with a fork. Bake for 30 minutes, until top is golden. Serve with salad.
INGREDIENTS
1 tablespoon oil
2 onions, chopped
2 garlic cloves, crushed
750g beef mince
¼ cup (35g) flour
2 cups (500ml) beef stock
1/3 cup (90g) tomato paste
1 tablespoon worcestershire sauce
2 tomatoes, sliced
salad, to serve
Potato topping
500g potatoes, peeled, chopped
45g butter
Moussaka
By Suzanne Gibbs and Lucy Buhler
Serving size: Serves 6
Cuisine type: Greek
Cooking time: More than 1 hour
Special options: Low Carb
Course: Lunch, Main
Favourite flavours: Beef, Saucy
Moussaka
INGREDIENTS
2 medium eggplant, sliced
¼ cup (60ml) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
750g lean beef mince
440g can chopped tomatoes
2 tablespoons chopped oregano
Cheese Sauce
60g butter
1/3 cup (50g) flour
2 cups (500ml) milk
2 egg yolks, lightly beaten
½ cup (40g) grated parmesan
pinch grated nutmeg
METHOD
1. Preheat oven grill to high. Brush eggplant slices with 1 tablespoon of oil and cook for 3 minutes, until golden. Turn, brush again with 1 tablespoon of oil and cook for another 3 minutes. Set aside.
2. Preheat oven to 180ºC. Heat remaining oil in a large frying pan on medium. Sauté onion and garlic for 5 minutes,...