Course: Try this wonderful winter warmer dinner, using Shetland lamb and neeps
Prep Time: 20m
Cook Time: 1hr 20m
Ingredients:
- 1 Large Onion (chopped)
- 3 Cloves Garlic (chopped/crushed)
- 1 tsp Dried Cinnamon
- 1 heaped tsp Oregano
- Half tsp Chilli Flakes
- Additional Greek herbs (optional!)
- 800g Shetland Lamb Mince
- 2 tbsp Tomato Puree
- 2 Tins Chopped Tomatoes
- 600g Shetland Neep (Swede) (very thinly sliced)
For the bechamel sauce:
- 40g Sheltand Butter
- 40g Plain Flour
- 500ml Blue Shetland Milk
- 2 Large Shetland Eggs
- Cheese for topping
Instructions:
- Prepare/chop all veg.
- Preheat oven to 180°C.
- Layer neep in a bowl, add a few tablespoons of water and cover - pop in the microwave for 5 1/2 minutes to soften. Drain and set aside.
- Brown mince in a frying pan, drain excess fat. Add onion and garlic , and continue to brown.
- Add spices, herbs, tomatoes and puree. Simmer for 10 mins.
- In a saucepan, cook off butter and plain flour to form a roux, slowly add milk, whisking as you go. Simmer while stirring for 4/5 minutes until it thickens.
- Remove from heat and beat in eggs quickly to avoid scrambling!
- Spray some oil in the bottom of a lasagne-style dish (or grease with butter) and add a layer of neep. Cover with half the mince mixture, then a layer of neep, the rest of the mince, then a layer of neep.
- Pour bechamel sauce over and top with the grated cheese of your choice.
- Cover with foil and bake for an hour, then remove foil and bake for another 20 mins to brown the cheese.
- Before serving, ensure the neep is soft! Delicious served with green salad, garlic bread or crispy tatties!
