If you’re searching for the perfect choice for a wintery, Christmas night, try this delicious main-course dish from Cheshire Cheese. Made with spicy lean minced lamb, courgettes, aubergine, canned chick peas, and a tasty Cheshire cheese crumble topping, it’s sure to warm you up!

Serves 4

Preparation time 20 minutes

Cooking time 45 minutes


500g/1lb 2oz lean minced lamb

1 onion, finely chopped

2 garlic cloves, crushed

1 medium aubergine, thinly sliced

1 tsp ground cumin

1 tsp ground ginger

1 tsp dried thyme

1 tsp chopped fresh red chilli or ½ tsp medium chilli powder

1 tbsp tomato puree

125ml/4fl oz red wine or water

1 medium courgette, grated

50g/2oz sultanas

410g can chick peas, rinsed and drained

Freshly ground black pepper


100g (4oz) plain flour

50g (2oz) chilled butter, cut into pieces

75g (3oz) Cheshire cheese, finely crumbled


Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4.

Heat a large saucepan and add the lamb, searing it over a high heat until browned. Add the onion and garlic, reduce the heat and cook for about 5 minutes, stirring often.

Meanwhile, char-grill or grill the slices of aubergine for about 2 minutes on each side to soften them.

Stir the spices and herbs, tomato puree and red wine or water into the lamb mixture and simmer for 5 minutes. Add the courgette, sultanas and chick peas, then remove from the heat. Season with black pepper. Spoon half the mixture into a deep baking dish. Layer the aubergine on top, then add the remaining mince mixture, leveling the surface. Cool for a few minutes whilst preparing the topping.

Sift the flour into a mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the crumbled Cheshire cheese. Sprinkle over the mince mixture and bake for 30-35 minutes.

Cook’s Tips: You could use 1 tbsp medium curry powder instead of the cumin, ginger and chilli. Replace the aubergine with thickly sliced mushrooms, if you prefer – there is no need to grill them.