- 2 tbsp olive oil, plus extra for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, finely chopped
- ¼ tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp dried oregano
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
A member of the cabbage family, the swede is often confused with the turnip, though they look…
For the topping
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 25g plain flour
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
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.
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.
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.
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.