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Aubergine and mince bake

Cook sliced aubergine is a great alternative to pasta sheets

Ingredients

  • 400g minced beef
  • 1 tbsp curry powder
  • 150g red split lentils
  • 400g can chopped tomatoes
  • 400ml beef stock, made from a cube
  • 300g potatoes, peeled and sliced
  • 1 aubergine, sliced
  • 10g sunflower spread
  • 20g plain flour
  • 400ml semi-skimmed milk
  • 1 beef tomato, thinly sliced

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Dry fry the mince until brown. Drain the fat then add the curry powder, lentils, chopped tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes. Spoon into an ovenproof dish.
  2. Meanwhile, boil the potatoes and aubergine in separate pans for 5 minutes. Drain and arrange them over the mince.
  3. Place the spread, flour and milk in a non-stick pan. Cook, whisking, continually until you have a smooth, thick sauce. Pour over the bake, arrange the tomato on top and bake for 30 minutes until piping hot and golden.
Cook-eat-freeze: Freeze extra portions for quick suppers and lunchbox treats
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4 Serves 4 people
20 Preparation time of 20 mins
60 Cooktime for 60 mins
459
Calories
13%
10.2g
Sugar
11%
14.6g
Fat
21%
5.9g
Saturate
30%
1.2g
Salt
20%
of your Guideline Daily Amount (GDA)

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