Preheat your oven to 200C / 400F
Heat your chosen fat.
Brown your onion for 3 minutes, then adding your lamb mince and salt.
Add your carrot and celery and toss until cooked
Add chopped kale, herbs, parsley, passata, stock and garlic. Cook on high for 10 minutes.
Let that all simmer on low for an hour with lid on for most of the hour and then lid off for 15 towards the end to thicken the juices a little.
While it’s simmering, you can make your white top and eggplant.
Bake your salted eggplant slices for 20 minutes in the oven and set aside.
Now onto the white top.