I adapted this recipe from one I found in Good Food Magazine. My adaptations were because I found I didn't have quite the right ingredients in the store cupboard, so I used what I had. The picture is from the magazine but looks much like my dish except the sauce in my dish came out slightly drier and richer. It might look fiddly, but it's actually very very easy and if there are only 2 of you then you've made another two meals for later all in one go!
Serves 6 very generous portions. Total carbs 95.9g. Per Portion 16g.
150g raw onion peeled and finely chopped 11.9g carb
3 cloves of garlic minced 1.5g carb
2 tsps cinnamon 5g carb
2 tsp dried oregano1.7g carb
1 tsp chilli flakes
800g raw minced lamb (economy lamb and mutton mix)
2 tbs Tomato puree 5g carb
500g carton of Tomato Passata 22.5g carb
600g or thereabouts swede 30g carb
25g butter 0.2g carb
25g flour 19.5g carb
300g whole milk 13.5g carb
150g Feta cheese 2.3g carb
Heat the oven to gas 5, 375F, 190C. Peel the swede and slice thinly into large slices. I cut mine in half before slicing. Heat some oil in a large frying pan or wok and fry the onion until soft, add the garlic and fry for another minute then add the cinnamon and chilli flakes and fry for another moment or two. Add the minced lamb, break up any lumps with a spatula or wooden spoon and fry until golden, turning regularly. Tip in the passata, dried oregano and the tomato puree, season well and give it all a good stir, bubble for a few minutes to combine. Meantime oil a large oven proof dish and lay a layer of swede overlapping slightly in the bottom. Put in half the lamb mix and spread out. Top with another layer of swede pieces, followed by the remainder of the lamb and top with the remaining layer of swede. I worried there wouldn't be enough, but it just made it!
In a small pan melt the butter, add the flour and mix until smooth, remove from the heat, add a small amount of milk, stirring until smooth and continue adding the milk a little at a time until you have a smooth sauce, place back on the heat and stir until thickened then remove from the heat. Crumble the feta and add half to the sauce along with the whisked egg, stirring well. Pour over the lamb and swede in the dish. Top with the rest of the crumbled feta, cover with foil and bake in the oven for approx 30 mins. Remove the foil, return to the oven until golden brown on top (approx 30 mins - but poke with a small sharp knife before finally removing from the oven to ensure the swede is soft and baked well). Leave to stand for a few minutes before serving.
We enjoyed this dish with green beans and broccoli. After serving 2 portions I left it to cool and then put it in the fridge overnight before dividing the remaining dish into 4, wrapping the portions in cling film and then foil before putting into the freezer for 2 more meals for 2. I shall defrost and then re-heat in the oven in a dish covered with foil.