Swede, lamb & feta bake

This is a bit like moussaka, with layers of lamb, thin slices of swede (instead of aubergine) and a creamy feta topping. The swede will absorb all the flavours from the lamb.

Serves 4 Prep 20 mins Cook 1 hr 15 mins unbaked ■ ■ ■

2 tbsp olive oil, plus extra

for the pan and dish

1 large onion, finely chopped

2 garlic cloves, finely chopped

1/ tsp cinnamon

4

1 tsp dried oregano pinch of chilli flakes

500g lamb mince

1 tbsp tomato purée

400g can chopped tomatoes

600g swede, peeled and thinly sliced FOR THE TOPPING

25g butter

25g plain flour

300ml milk

1 large egg

100g feta, crumbled

1 Heat the oil in a large saucepan and fry the onion until softened. Add the garlic and cook for a further few mins. Stir in the cinnamon, oregano and chilli flakes. Add the lamb and brown for a few mins. Drain the fat from the mince. Stir in the tomato purée and cook for 1 min, then tip in the tomatoes and 1/ can water.

2

Stir well, season and simmer for 15 mins. 2 Heat the oven to 180C/160C fan/ gas 4. Lightly oil the bottom of a 1.5-litre

ovenproof dish and arrange a third of the swede on the bottom. Ladle over half the mince mixture, top with another layer of swede, followed by another layer of lamb. Finish with a layer of swede.

3 For the topping, heat the butter in a small saucepan and add the flour. Stir briskly until smooth. Remove from the heat and slowly add the milk until you have a smooth sauce. Return to the heat and cook for 4-5 mins until the sauce thickens. Remove from the heat and whisk in the egg and half the feta.

4 Pour the sauce over the swede and top with the remaining feta. Cover with foil and bake for 35- 45 mins. Remove the foil and cook for a further 25-30 mins until golden and the swede is tender.

PER SERVING 562 kcals, fat 36g, saturates 17g, carbs 21g, sugars 13g, fibre 4g, protein 13g, salt 1.6g