Lamb and Potato Moussaka

For 2 servings

• medium potatoes, thinly sliced2
• olive oil1 tbsp
• onion, chopped1/2
• garlic clove, crushed1
• lamb mince250 g
• ground cinnamon1/2 tsp
• dried oregano1 tsp
• tin chopped tomatoes200 g
• tomato purée1 tbsp
• Salt and pepper, to taste
• butter20 g
• plain flour20 g
• milk250 ml
• hard cheese (vegetarian Parmesan-style), grated40 g

1. 1

   Preheat the oven to 190°C (fan 170°C).

2. 2

   Bring a pan of salted water to the boil. Add the sliced potatoes and parboil for 6 to 7 minutes, until slightly softened but not fully cooked, they'll finish cooking in the oven. Drain and set aside.

3. 3

   Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes until softened.

4. 4

   Add the garlic and cook for 30 seconds until fragrant.

5. 5

   Turn the heat up, add the lamb mince, and cook for 5 to 6 minutes, breaking it up with a wooden spoon, until browned all over with no pink remaining.

6. 6

   Stir in the cinnamon and oregano, cook for 30 seconds, then add the chopped tomatoes and tomato purée. Season with salt and pepper and simmer for 12 to 15 minutes, stirring occasionally, until thickened.

7. 7

   Meanwhile, make the white sauce, melt the butter in a small pan over medium heat, stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, a little at a time, whisking well after each addition to avoid lumps. Simmer for 3 to 4 minutes, stirring, until thickened, then stir in half the grated cheese.

8. 8

   In a baking dish, layer half the parboiled potato slices, then all the lamb mixture, then the remaining potato slices. Pour the white sauce evenly over the top, letting it settle into the gaps, then scatter with the remaining cheese.

9. 9

   Bake for 30 to 35 minutes, until the top is deep golden brown and the potatoes feel tender all the way through when pierced with a knife.

10. 10

    Leave to rest for 5 to 10 minutes before slicing and serving, this helps the layers hold together rather than falling apart when cut.