30th June 2014
Serves 4
- 1 leek
- 300g turkey mince (as an alternative to the traditional lamb)
- 300g Dolmio Tomato & Basil Sauce
- 1 aubergine (sliced)
- 1 large potato (thinly sliced)
- 125g natural yoghurt
- 1 egg
- 25ml water
- 50g cheddar cheese (grated)
Preparation method
1. Pre heat oven to 180c / gas mark 5.
2. Thinly chop leek and mix with mince turkey and cook in a pan until browned. Drain any excess fat.
3. Stir in tomato and basil sauce and season.
4. Spread half the mix into an ovenproof dish.
5. Layer with aubergine and then onto this add the rest of the mixture.
6. Layer the top with thin potato slices.
7. Mix yoghurt with egg and water and season. Spread this mix over the potatoes.
8. Sprinkle with cheese and bake in the oven for approx 30-40 mins until golden brown and cooked through.
9. Serve with garlic bread and a green salad of cucumber, leaves, spring onion cooked green beans.