Ingredients
4 large potatoes, sliced
1 tbsp olive oil
500g/1lb 2oz lamb mince
1 onion, chopped
3 garlic cloves, crushed
1 tsp dried oregano
leaves from 2 thyme sprigs
1 tsp cinnamon
400g can chopped tomatoes
250ml/9fl oz hot stock
100g/4oz cheddar, grated
For the white sauce
50g/2oz butter
4 tbsp plain flour
600ml/1pt milk
½ tsp freshly grated nutmeg
2 egg yolks
Method
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In a large pan, boil the potatoes for 5 mins or until tender. Drain, then return to the pan and allow to steam dry for about 5 mins.
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Heat half the olive oil in a large frying pan over a medium heat, add the lamb and fry for 3-4 mins until browned. Drain off any excess fat, then add the onion, garlic, oregano, thyme leaves and cinnamon and cook for 5 mins until the onion is golden and soft. Tip in the tomatoes, stock and season. bring to the boil, then reduce the heat and simmer for 20 mins until the sauce is slightly reduced and thickened. Remove from the heat and set aside.
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Make the white sauce: melt the butter in a pan, when it bubbles add flour and stir over the heat for 1 min. Gradually add the milk, stirring, so you don’t get any lumps, then cook for 2 mins until smooth and thick. Remove from heat, season, add nutmeg, then the yolks, one by one, and mix in.
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Heat oven to 180C/160C fan/gas 4. layer half the potatoes on the base of a large oval baking dish, pour on the meat, then finish with a layer of potatoes.
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Pour over the white sauce, then sprinkle over the grated cheese. bake for 45 mins until golden on top. Remove from the oven and allow to stand for 5 mins before serving.
