This is a firm family favourite in our house and has been for many years. It is a cheat's dish but if you dislike using processed food you can of course make it from scratch. I have done it both ways. I have also modified the cheat's version slightly. Whatever way you choose to do it, trust me, it is a tasty and filling meal. If you have a busy schedule I suggest you make it the night before then all you have to do is pop it in the oven when you come home from work or wherever your day takes you. Such a relief when you know there is a tasty meal waiting for you and there is no effort. Just pour a glass of wine and relax while it heats.
This will serve 3-4 people. If you want more increase the amount of potatoes as there is plenty of meat and sauce to accommodate this.
450g/1lb minced beef (or lamb)
275g/10oz ready made cheese sauce ( I have used a can of condensed mushroom soup here with added grated cheese)
225g/80z spicy pasta sauce
1 teasp dried oregano
3 largish potatoes thinly sliced
1 onion finely chopped
1 clove of garlic smushed
100g/40z cheddar cheese or mozzarella (I use both)
Freshly milled black pepper.
Preheat the oven to 190.C/375.F/Gas 5
Grease a not too deep baking dish.
Fry the mince until brown draining off any excess fat.
Boil the potato slices for about five minutes then drain and allow to dry without the lid.
Whisk together the cheese sauce and the pasta sauce adding the oregano and garlic. If you are making this to put straight in the oven warm the sauce in a saucepan first stirring until it is smooth..
Layer and arrange the potato slices in the dish.
Sprinkle over the chopped onion and give a good grinding of black pepper.
Spread the mince on top of the potato and onions.
Pour the sauce over the top.
Cover with greased foil and cook in the oven for 40-50 minutes.
Sprinkle over the cheese (cheddar first and then mozzarella if using both)
Return to the oven and bake uncovered for a further 10 minutes or until the cheese melts.
If you have left overs they are very nice re-heated the next day.
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