MOCK MOUSSAIA

50g minced beef or lamb

1 small onion

1 small carrot
1 large baking potato
25ml tinned tomato
l0ml tomato puree
l00ml of beef stock

pinch of mixed herbs

Sauce

15g margarine

l5g plain flour

l50ml skimmed milk

50g grated cheese

Oven temp l90^oC Gas mark 5

METHOD

1. Scrub the potato and microwave until cooked.

2. Chop onion and place in pan with mince. Using a wooden spatula break the mince up and brown over a low heat. Take care not to burn the meat.

3. Make up the stock and add to the pan along with the tomatoes, tomato puree and mixed herbs.

4. Wash, peel and dice or grate the carrot add to the pan and simmer for 30-40 minutes. Stir occasionally adding liquid if necessary.

5. Make up sauce either using the roux method (like cheesy pasta) or whisking method. If using the whisking method put ALL the ingredients for the sauce into the pan and whisk with a balloon whisk until boiling and boil for 2-3 minutes.

6. Remove pan from the heat and stir in 3/4 of the cheese.

7. Slice the cooked potato thinly.

8. In a casserole dish layer the meat mixture with the potato finishing with a potato layer.

9. Pour the sauce evenly over the meat and potato mix. Sprinkle with the remaining cheese and bake for 30-40 minutes.