Moussaka

This Greek dish should use aubergine and lamb, but I find kūmara and mince suits our New Zealand taste very well.

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Instructions

1.	Peel and slice the kūmara in 1cm slices, and fry in hot oil until tender.
2.	Remove kūmara and drain. Pour off all but 1 tablespoon oil.
3.	Fry the onion in this, add the mince, tomato purée, wine and parsley and simmer for 30 minutes.
4.	Make a white sauce with the butter, flour, salt, pepper and milk.
5.	When cooked, stir in the eggs, nutmeg and half the cheese.
6.	Using one 36 x 24cm shallow oven dish, or two smaller dishes, layer the kūmara, remaining cheese, meat and top with the white sauce.
7.	TO FREEZE Cool. Cover with foil or seal in a plastic bag. Freeze. Use within 2 months.
8.	FREEZER TO TABLE Thaw about 4 hours at room temperature. Bake at 180°C about 30 minutes or bake from frozen for 1 hour.