4 tablespoons olive oil
1 large aubergine, thinly sliced
500 g (1 lb) minced lamb
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon plain flour
400 g (13 oz) can chopped tomatoes
200 ml (7 fl oz) lamb stock
1teaspoon ground cinnamon
4 teaspoon grated nutmeg
1 tablespoon tomato purée
salt and pepper
250 ml (8 fl oz) natural yogurt
75 g (3 oz) feta cheese. grated
pinch of grated nutmeg


1.Preheat the slow cooker if necessary. Heat half the oil in a frying pan and fry the aubergine slices in batches, adding more oil as needed until they have all been fried and are softened and lightly browned on both sides.
2.Drain and transfer to a plate. Add the minced lamb and onion to the frying pan and dry-fry, stirring and breaking up the lamb with a wooden spoon, until evenly browned.
3. Stir in the garlic and flour, then mix in the tomatoes, stock, spices, tomato purée and a little salt and pepper. Bring to the boil, stirring.
4.Spoon the lamb mixture into the slow cooker pot and arrange the aubergine slices on top, overlapping. Cover with the lid and cook on low for 8-10 hours.
5.Make the custard topping. Mix together the eggs, yogurt, feta and numeg and spoon over the top of the aubergine. Replace the lid and cook, still on Jow, for 4 hours or until set.
6. Lift the pot out of the housing using oven gloves and brown under a preheated hot grill. Serve with salad, if liked.
7.FOR GREEK SHEPHERD'S PIE, prepare the mince, top with the fried aubergine slices and cook as above.
8.Omit the custard topping and instead cut 750 g (12 lb) potatoes into chunks and cook in a saucepan of boiling water for 15 minutes or until soft.
9.Drain and mash with 3 tablespoons Greek yogurt and some salt and pepper.
10.Lift the pot out of the housing using oven gloves, spoon the mash over the aubergine, dot with 25 g (1 oz) butter and brown under a preheated hot grill.

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