I Love this dish – I have modified it to suit my tastes and food intolerances.
Preparation time: 15 minutes chopping, 15 minutes cooking in a frypan then 1 hour in the oven.
Ingredients: 1kg lean beef mince, 10cm of green part a bunch of shallots, 1 kg pumpkin sliced in large pieces about .5cm thick, 2 large eggplants sliced .5cm thick, 3 zucchinis sliced .5cm thick. 2 tins crushed tomatoes, 1 x 750ml passata, 1 teaspoon asafetida (or heaped teaspoon crushed garlic), 1 heaped teaspoon mixed herbs. White sauce: 40g butter, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 pinches nutmeg, 500mls low-fat lactose free milk, 40g corn flour. Method: In a well oiled frypan, cook sliced shallots, add beef mince and brown. Add tomatoes, asafetida and passata and cook down for 10 minutes. While this is cooking, make the white sauce by melting butter in a saucepan, adding the corn flour then the milk, salt & pepper and nutmeg. When the meat and tomato mixture is cooked down, layer the veggies with the meat mixture. You should get 2 of each layered. Pour the white sauce over the top and bake at 200 degrees for about an hour. Makes 8 serves. Can be frozen.