Swede, lamb & feta bake

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

Serves 4
Make a change from moussaka with this warming baked one-pot - layer up slices of swede with lamb mince and finish with creamy feta

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal562
  • fat36g
  • saturates17g
  • carbs21g
  • sugars13g
  • fibre4g
  • protein13g
  • salt1.6g
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Ingredients

  • 2 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • ¼ tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • pinch of chilli flakes
  • 500g lamb mince
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 600g swede, peeled and sliced as thinly as possible
    Swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

For the topping

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 300ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

Method

  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 all over for a few mins, breaking it up with a wooden spoon. Drain the fat from the mince and return the pan to the heat. Stir in the tomato purée and cook for 1 min, then tip in the tomatoes. Half-fill the can with water and add to the pan. Stir well, season and simmer for 15 mins.

  2. Preheat 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 you have a smooth paste. 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 top of the swede and sprinkle the surface with the remaining feta. Cover with foil and bake in the oven for 35-45 mins. Remove the foil and cook for a further 25-30 mins or until the top is golden and the swede is tender - be sure to test that the swede is fully cooked before serving. Leave to sit for a few mins before serving.

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Comments (9)

katycooks's picture
3.75

Lovely! Admittedly, I did make a few changes to the recipe. Firstly, I hate swede, so I substituted sliced potatoes. I had in fact planned to use sliced celeriac, but there was none to be had in Sainsburys, so potatoes it was. I made the lamb filling as stated (though I was more generous with the spices than the recipe quoted.) However, I also added a lamb stock cube and diced carrot and cauliflower florets to the mixture and cooked it a little longer on the stove before transferring to the baking dish just to ensure the vegetables weren't rock hard. I made the topping exactly as stated. The result was absolutely delicious - everything was cooked just right. I would have given this a 5 star rating, but it didn't seem appropriate with the changes I made.

Frantic Flapjack's picture
2.5

This is like a British moussaka, using swede in place of aubergine but there is a serious fault in the recipe. The raw swede would never cook in the time given and this would completely spoil the dish. I parboiled the swede for 10 minutes before layering up and it worked out fine. The dish also looked very good when it came out of the oven as the topping had puffed up.

jmwill51's picture
5

Delicious. Having read other comments I added slightly more of all the herbs and chilli and half a stock cube. I used a mandolin to slice the swede and par- boiled it for a couple of minutes. I then cooked it uncovered in the oven.

joB's picture
3.75

I really enjoyed this. Easy to make - I simmered the meat and sauce for about 20mins which made a nice thick sauce. Will definitely make again for nice easy one pot

harrish's picture
3.75

I added a lamb Oxo cube and at least doubled the dried oregano on this and the sauce tasted nice as a result, will make again but as it was a very watery sauce once cooked so I wouldn't add the water next time. I would also parboil the swede first as I also found it hard/undercooked despite opting for the longer cooking time.

ollysam's picture

Really enjoyed this recipe and fussy children didn't realise they were eating swede. I agree with the other comments regarding the cooking time as the swede was uncooked. Will probably parboil the swede next time.

hilaryys's picture
3.75

I really enjoyed this! The lamb mince mixture does need good seasoning (no mention of this in the recipe) and I would have added a larger pinch of chilli but otherwise enjoyed the flavour and pouring off the fat helped counteract the richness. But I agree with both earlier comments that the swede does need longer cooking. I do have a mandolin and sliced the swede very finely but still gave it an hour's initial cooking (with foil on) and about 50 mins with foil off. Swede was then well cooked - but still with texture. Topping particularly nice - the addition of egg means it fluffs up a bit!

gkturner's picture
0

Gave the recipe 1 star because the feta sauce was OK. Unfortunately the rest was not good .... despite giving the maximum amount of cooking time the swede was undercooked (I sliced as thinly as possible without having a mandolin) and the lamb sauce was very bland. Also, magazine did not give temperature for oven, went on-line to find that out!

helen_m_b's picture

I made this dish with quorn mince to make it veggie - it was very tasty and a lovely way to use Swede. However, I think it might work better if the swede is blanched before adding it to the bake as it took much longer to cook than the recipe states.

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