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1 Peel the potatoes, cut into large chunks place in pan and cover with water.
2 Fry the mince in a non-stick until brown and pour off excess fat and discard. Put the meat to one side. In another large pan heat the oil and cook the chopped onion over a low heat for 5 minutes. Add the chopped garlic and cook for a further 1 minute.
3 Stir the meat, tomatoes, tomato puree, Worcestershire sauce, red wine, oregano and rosemary into the onions. Bring to the boil, stir well, cover and simmer for 20 minutes. Add the chopped aubergine 10 minutes before the end of cooking.
4 Bring the potatoes to the boil and simmer until soft. Drain well and mash with the milk, black olives, sun-blushed tomatoes and oil. Add salt and pepper to taste.
5 Preheat the oven to 200ºC/400ºF/ Gas Mark 6 (fan assisted 190ºC/375ºF).
6 Spoon the meat mixture into an ovenproof dish. Pile the mashed potatoes on top and flick into small peaks using a fork. Cook in the oven for 20 – 30 minutes until golden brown. |
