500g minced Scotch Lamb PGI
1 cinnamon stick broken in half or 1 tsp ground cinnamon
2 tsp dried oregano
Pinch dried chilli flakes
1 clove garlic, very thinly sliced
400 g can chopped tomatoes (or fresh tomatoes if you prefer)
250g pasta tubes e.g. penne, macaroni or rigatoni
2 eggs, beaten
3 tbsp grated cheddar or Parmesan
Freshly ground black pepper
40g plain flour
400 ml milk
Pinch of grated nutmeg
100 g grated cheddar
150 g plain yogurt
1 large egg
- Tip the lamb into a hot non-stick pan and break up the pieces of meat so it doesn’t cook in clumps, sprinkle with a little salt as it browns, about 10 minutes. Blot up any excess fat.
- Add the cinnamon, oregano, chilli and garlic, stir, then add the chopped tomatoes and simmer about 15 minutes. Add a little water if it begins to stick, but it shouldn’t be wet when the meat is done
- Cook the pasta a minute or two less than the pack instructs, as it will cook more in the oven. Drain and cool a little before tossing it with the beaten eggs, cheese and pepper.
- Preheat the oven to 180°C.
- To make the topping melt the butter in a clean saucepan and stir in the flour to make a paste and cook for one minute before adding the milk, stirring constantly to make a thick, smooth white sauce. Cool a little before beating in half of the cheese, the egg and the yogurt. Season to taste.
- Butter a deep gratin dish and tip in half the coated pasta. Remove the cinnamon stick from the meat then spoon all of it evenly over the pasta then sandwich the whole thing with the remaining pasta and top the lot with the cheesy white sauce and sprinkle with the remaining cheese.
- Bake for about 40-45 minutes until bubbling and golden. Allow to rest for at least 10 to 15 minutes before serving with a crunchy green salad.
Cooks tip: You can use minced beef instead of lamb if you wish or a mixture of each.