Family Friendly Moussaka

Ingredients

• 400 g Minced lamb
• 1 360g jar of Ballymaloe 100 Recipe Sauce
• 1 stick of celery (diced)
• 1 carrot (peeled and diced)
• 1 onion (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 800 g floury potatoes (peeled and cut into chunks)
• 50 g butter
• 100 ml milk

Method

1. Preheat the oven to 200°C (180°C fan).
2. Peel and chop the potatoes and place in a large saucepan of salted boiling water. Cook for 15–20 minutes until tender. Drain well, then mash with the butter, milk and white pepper until smooth. Set aside.
3. Heat a large frying pan over a medium-high heat. Add the minced lamb and fry, stirring occasionally, until browned and slightly crispy at the edges. Drain any excess fat.
4. Add the celery, carrot and onion and cook for 3–4 minutes until softened.
5. Add the red and green peppers and cook for a further 2 minutes.
6. Pour in the Ballymaloe 100 Recipe Sauce and stir to combine. Leave to simmer over a low heat for 5 minutes.
7. To make the béchamel, melt the butter in a small saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring constantly, until the sauce is smooth and begins to thicken. Season with salt and pepper and add a pinch of nutmeg.
8. To assemble, spoon the meat sauce into the base of an ovenproof dish. Top with the mashed potato, then pour over the béchamel. Scatter the grated cheese over the top.
9. Bake for 25 minutes, or until the top is golden and crispy.

Meat Swap: Minced beef works just as well if you can't get lamb.

Make Ahead: The meat sauce can be made a day in advance and kept in the fridge. Assemble and bake on the day.

Extra Veg: Stir a handful of frozen peas into the meat sauce just before layering.