Name: Swede, lamb & feta bake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Greek
Ingredients: 2 tbsp olive oil plus extra for greasing; 1 large onion finely chopped; 2 garlic cloves finely chopped; ¼ tsp cinnamon; 1 tsp dried oregano; pinch of chilli flakes; 500g lamb mince; 1 tbsp tomato purée; 400g can chopped tomatoes; 600g swede peeled and sliced as thinly as possible; 25g butter; 25g plain flour; 300ml milk; 1 large egg; 100g feta crumbled

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Swede, lamb & feta bake

Swede, lamb & feta bake

Angela Boggiano

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 3.9 out of 5.11 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra for greasing
1 large onion

finely chopped
2 garlic cloves

finely chopped
¼ tsp cinnamon
1 tsp dried oregano
pinch of chilli flakes
500g lamb mince
1 tbsp tomato purée
400g can chopped tomatoes
600g swede

peeled and sliced as thinly as possible

For the topping

25g butter
25g plain flour
300ml milk
1 large egg
100g feta

crumbled

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Nutrition: per serving

kcal562
fat36g
saturates17g
carbs21g
sugars13g
fibre4g
protein13g
salt1.6g

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.

Recipe from Good Food magazine, January 2015

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A star rating of 3.9 out of 5.11 ratings

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