Moussaka

Ingredients

1 ½lb potatoes (peeled & sliced)
3 tbsps cooking oil
4oz butter
4oz onions (sliced)
1 clove garlic (finely chopped)
1 lb cooked lamb (chopped into small pieces)
1 (14oz) can tomatoes
Salt & pepper
1oz flour
½ pint milk
4oz Scottish cheddar cheese (grated)

1. Preheat the oven to gas mark 5, 375°F.
2. Fry the potatoes until soft in the oil and 3oz of butter. Remove from the pan.
3. Add the onion slices and fry until soft, then add the finely chopped garlic, lamb, tomatoes and juice from the can. Mix together and season well with salt and pepper.
4. Line a buttered shallow 2 ½ -3 pint pie dish (or medium-size roasting pan) with the potatoes. Spread with the meat mixture.
5. Place the flour, 1oz butter, milk, 2oz of the grated cheese, salt & pepper in a saucepan. Heat, whisking continuously, until the sauce thickens.
6. Pour the sauce over the meat mixture. Sprinkle top with remaining grated cheese. Bake for about 30 minutes until the top is golden brown.

NB. This is a meal in itself and at the most, requires just a green salad or cooked green vegetables served with it. An excellent way of using left-over roast lamb.

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