Slow cooker moussaka

Method

1. Turn the slow cooker to the High setting to heat up.

2. Heat 2 teaspoons vegetable oil in a frying pan and fry the lamb, breaking it up with a wooden spoon, until brown. If preferred, tip the mince into a sieve to drain away any excess fat. Reduce the slow cooker to Low. Place the mince in the slow cooker. Add the onion, garlic, oregano, cinnamon, bay leaves, if using, passata and 250ml/9fl oz water. Season with a little salt and pepper and add the sugar. Cook for 2½–3 hours on Low.

3. Meanwhile, wipe out the lamb pan and heat 1 tablespoon vegetable oil in the pan. Cook the aubergine cubes in two batches, using the remaining tablespoon of oil for the second batch, over a very high heat until browned. Set aside.

4. Stir the aubergine and potatoes into the mixture in the slow cooker and cook for another 3 hours on Low until the potatoes are tender. Stir halfway through cooking.

5. Meanwhile, to make the topping, melt the butter and flour together in a saucepan for 2 minutes. Gradually stir in the milk to make a smooth sauce and cook over a medium heat, stirring, until the sauce starts to bubble. Take off the heat and stir in the grated cheese. Season with salt and pepper, set aside for 2 minutes, then beat in the egg.

6. Transfer the lamb mixture to a shallow baking dish and preheat the grill. Season the lamb with salt and pepper and, if the sauce has thickened too much, stir in 100ml/3½fl oz water to loosen. Spoon the béchamel sauce over the top and grill until browning.