Lamb Pastichio

 

 

 

 

 

 

 

 

 

 

ingredients

375g/13oz macaroni

For white sauce

50g/2oz butter

50g/2oz flour

600ml/1 pint milk

For the lamb

1 medium white onion

2 carrots

3 garlic cloves

1 tbsp olive oil

1 tbsp chopped rosemary

2 juniper berries

½ cinnamon stick

1 small aubergine, chopped into cubes

625g/1¼lb minced lamb

2 x 400g/14oz can chopped tomatoes

1 beef or veg stock cube

salt and pepper

For the topping

100g/4oz Cheddar, grated

Method
Pre-heat the oven to 180C/350F/Gas4. Cook pasta in boiling salted water and make white sauce by mixing butter and flour over a low heat and gradually stirring in milk until it thickens. Pour over the pasta and set aside. Heat olive oil in a pan and add onion, carrot, garlic and rosemary. Squash juniper berries, snap cinnamon stick, chop aubergine and add to pan with the lamb. Cook for 5 mins until meat browns. Add tomatoes and stock cube. Simmer for 20–30 mins, lid off. Remove cinnamon stick, spoon mince into an ovenproof dish, top with pasta and grated cheese and bake for 45 mins until golden and crispy.

Recipes by Peter Sidwell’s

Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.