Potato Moussaka

• 5-6 large potatoes
• 500 g lean beef mince
• 2 large onions
• 2 tablespoons flour
• ½ tsp each of ground cinnamon and allspice
• 1 tin Italian seasoned tomatoes (or plain crushed tomatoes and add ½ tsp oregano)

Topping

• 2 cups unsweetened plain yoghurt
• 2 large eggs
• ½ c grated cheese
• Ground paprika to dust

Cut the potatoes into thin slices and either microwave or cook in a pan with a little water until just tender.

Brown the mince and onion in a large fying pan on high heat with a dash of oil.   Add in the flour and spices (and any extra veges that you think you can sneak in without anyone noticing).   Cook for a couple of minutes and then add in the tinned tomatoes.  Season with salt and pepper.

In a oven proof dish layer the mince mixture and the potato slices.  To make the topping, whisk all the ingredients together and pour over the moussaka.  Dust with paprika and cook uncovered for about 30 minutes at 180 C.