• 400g meat, minced
• 800g potatoes, peeled and thinly sliced
• 200g onions, sliced
• 400g tin chopped tomatoes or tomato passata
• 1 egg
• 150ml milk
• 15g butter
• 15g plain flour
• 25g grated cheese
• Chopped parsley
• Salt and pepper

1. Place the meat, onions and parsley in a pan with ½ cup of water. Simmer until all the water is absorbed.
2. Add the butter and continue cooking gently, then add the chopped tomatoes and season with salt and pepper to taste. Cook for 20 minutes until the meat and onions are tender.
3. Grease a cake tin and arrange a layer of potatoes at the bottom. Cover with a layer of the meat mix, then potatoes again and so on, finishing with a layer of potato.
4. Gently melt the butter in a pan, then mix in the flour. Gradually whisk in the milk and keep whisking until the sauce thickens. Continue stirring the white sauce for another couple of minutes.
5. Remove the sauce from the heat and beat in the egg and cheese. Pour over the top layer of potatoes.
6. Bake for about 1 hour in a moderate oven (180° C, 160° C fan oven, gas mark 4).
7. Serve with a vegetable side dish.

If you need the whole dish to be smoother, blend the meat mix and add to the bottom of the baking dish. Then add a layer of mashed potato on top and pour over the sauce.