Pre-heat oven to 180 c (Fan)
Heat the olive oil in a large frying pan and fry the chopped onion and oregano on a low heat for 5 minutes until softened. Stir in the lamb mince and cook for a further 10 minutes until browned.
Meanwhile, grill the sliced aubergine for 5 minutes until browned, turning once.
Stir the chopped tomatoes and sundried tomato paste into the mince mixture, crumble the stock cubes over it and season with salt and pepper, stir well, then simmer for a further 15 minutes.
Meanwhile, cook the peeled and halved potatoes in boiling water for approx 10 minutes until just tender. Allow to cool enough to handle and cut into thin slices.
To assemble, layer the mince, aubergine and potatoes (repeat) into an ovenproof dish.
For the topping mix the creme fraiche and grated cheese together and spread on top of the dish.
Bake in the oven for around 40 minutes until golden and bubbling.
By Clare Moore