Swede, lamb & feta bake

Swede, lamb & feta bake

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal562
fat36g
saturates17g
carbs21g
sugars13g
fibre4g
protein13g
salt1.6g
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Ingredients

For the topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2015

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    Rating: 4 out of 5.10 ratings

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