This dish is a complete meal in itself.
Preheat oven 180 C Gas mark 5
4 medium / large potatoes
1 onion slices
Packet of vege mince 454 g
500 g carton passata
2 aubergines sliced
1 tsp mixed spice
50 g vegan butter
3 tbsps flour (gf)
Approx 400 ml non dairy milk
Boil the potatoes until just tender. When cooled – slice thickly.
Brush the aubergine slices with a little olive oil and pan fry for 2-3 mins on each side.
Fry the onions until soft and add the vege mince, mixed spice, black pepper and passata.
Make the white sauce – thick pouring consistency
Grease the bottom of a large oven proof dish.
Create a layer of aubergine, potato and then mince mix. Continue to create layers until all ingredients used. Top with the sauce. Sprinkle chilli flakes over the surface.
Put in the oven for 20-30 mins until piping hot.