Beef Moussaka Bake

Serves 4-6

450g (1lb) lean mince beef
1 onion, chopped
1 clove garlic, crushed
45ml (3 tbsp) tomato puree
15ml (1 tbsp) mint sauce
1 aubergine, sliced thinly
1 courgette, sliced thinly
1 beef tomato, sliced
1 large potato, peeled and thinly sliced
50g feta cheese
500g greek yogurt
2 eggs

In a non-stick pan dry fry the mince for 4-5 minutes with onion & garlic. Add the tomato puree and mint sauce. Cook for 2-3 minutes.

Meanwhile place aubergine and potato slices into a large pan of boiling water & par boil for 4-5 minutes, remove and drain.

Place half the mince mixture into an oven proof dish and top with some of the aubergine and potato slices plus courgette and tomatoes. Crumble over half the feta cheese and cover with the rest of the mince and remaining vegetables.

Mix together the greek yogurt, eggs and remaining cheese and pour over to top.

Bake in a preheated oven for 35-40 minutes until golden brown. (if mixture begins to burn cover loosly with foil.