Lockdown Easy Cooking : Stone-age Pie #glutenfree #easyrecipes #cooking

I have no idea where this recipe came from but my then young daughter  (1980s) always called is Stone-age Pie.

It could be seen as some weird cross between moussaka and lasagna with a dash of veg bake thrown in. It is a tad high on calories and I am not sure it will suit modern tastes as it stands – but you can use any veg in place of aubergine or plain spuds – for example sweet potato, butternut squash,  or even a layer of kale if that is to your taste.

The illo is a stock pic of potato bake as I have not made this for decades but it would not look unlike – unless you make a cheese sauce – in which case its a lasagna look-alike :-)

Ingredients

• 1 lb potatoes thinly sliced
• 1/2 1lb mince (beef, lamb, poultry or quorn)
• 1 large diced onion
• 4 sliced tomatoes
• 1 jar passata
• 1 sliced aubergine
• 4 oz sliced (large) mushrooms
• 1 tbs worcester sauce
• 2 tsp mixed herbs
• 2 crushed cloves garlic (optional)
• 1/1 tsp smoked paprika
• 3 tbsp olive oil
• salt and pepper

for cheese sauce (optional)

• 1 oz butter
• 1 tbsp flour
• 3/4 pt milk
• 4 oz strong grated cheese

method

• fry onion until translucent
• cook mince until starting to brown
• add, passata, herbs, worcs sauce, garlic and spices and cook for another minute
• fry aubergine (or mushrooms)
• layer up mince mix, toms and aubergines, mushrooms in a lasagne dish
• Fry potatoes until golden brown as top layer
• make cheese sauce (optional)
• put butter in small pan
• mix in flour and cook
• remove from heat and gradually add milk – mixing well to avoid lumps
• return to heat and cook until it thickens- stirring all the time to prevent lumps and or burning
• remove from heat and add cheese, stir until cheese melts
• pour cheese sauce over the layered mince and veg
• cook in medium over for 20 to 30 mins or until beginning to brown
• You can leave out the cheese sauce stages and just cover the potato layer with grated cheese if preferred
• or you can even leave the cheese out altogether, though in which case watch out that it does not become dry.

Notes: you can use more mince