Inspired by James Martin. I served it with steamed vegetables. This portion serves 4 but it was so good we had seconds and finished it all just between the two of us.


2 tbsp olive oil

250 gm of mince

1 onion chopped

2 small clove of garlic

1 chilli chopped

1 aubergine (sliced and fried till brown)

2  tomatoes (chopped)

 half a chicken stock cube




mint chopped

For the sauce:

50 gm of butter

25 gm of flour

10 ml milk

150 gm cheddar cheese

1 eggs


Heat the olive oil. Fry the sliced aubergine till brown. Drain on kitchen a paper.

Next fry the onion, garlic and chilli. Next add the mince and brown. Add the tomatoes, chicken stock and spices. Season with salt and pepper. Add the chopped mint. Pour into a casserole dish.

Next the cheese sauce. Melt the butter. Add the flour. Stir. Gradually add the milk and keep stirring to remove any lumps. Gently simmer for a few minutes until you get a smooth roux. Add the cheese and seasonings. Take the pan off the heat and add the egg. Stir and pour over the mince. Bake for  15 minutes at gas mark 7.

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Filed under Diabetic-friendly, Main Dish, Meat

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