With layers of soft aubergine, potato and lightly spiced beef, this Greek dish is always a winner of a dinner — and this version is Free, thanks to our dreamy, creamy butternut ‘béchamel’ sauce!

45 minutes

Serves 4


  • 4 medium potatoes, 2 thinly sliced, 2 roughly chopped
  • 1 medium aubergine, thinly sliced
  • Low-calorie cooking spray
  • 500g lean beef mince (5% fat or less)
  • 2 medium red onions, sliced
  • 4 garlic cloves, crushed
  • 2 tbsp dried oregano
  • 2 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 2 tbsp smoked paprika, plus 1 tsp
  • 100ml hot beef stock
  • 250g passata
  • 2 tbsp dark soy sauce
  • 200g prepared butternut squash, roughly chopped
  • 1 vegetable stock cube, crumbled
  • 120g plain quark
  • 1 large egg yolk
  • 2 tsp dried mint


  1. Preheat your oven to 200°C/fan 180°C/gas 6.
  2. Spray the potato and aubergine slices with low-calorie cooking spray and arrange them in a non-stick baking tray (you might need 2 trays). Season lightly and cook in the oven for 15 minutes or until the potatoes are starting to soften and everything is beginning to colour. Set aside, leaving the oven on.
  3. Meanwhile, spray a medium non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Brown the beef for 5 minutes, then drain off any fat and add the onions, garlic, oregano, cinnamon, tomato purée and 2 tbsp of the smoked paprika. Cook for 5 minutes, stirring occasionally. Pour the beef stock into the pan along with the passata and soy sauce. Reduce the heat to low, cover and simmer for 10 minutes.
  4. At the same time, put the squash, chopped potatoes, vegetable stock cube and 450ml boiling water in another medium saucepan and bring to the boil over a high heat. Cover, reduce the heat to low and simmer for 15 minutes or until the vegetables are tender. Remove from the heat and, without draining the pan, add the quark, egg yolk and 1 tsp smoked paprika and blitz to a smooth paste either using a stick blender or in your food processor. Stir through the mint.
  5. Spoon the beef mixture into a large ovenproof dish in an even layer and top with the sliced potatoes and aubergine. Pour over the squash sauce to cover everything and cook in the middle of the oven for 15 minutes or until the potatoes are tender. Serve hot with your favourite Speed vegetables.