ingredients
serves 4
2 tbsp vegetable oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 pound extra-lean lamb mince
2 tbsp tomato puree
14 ounce can chopped tomatoes
2 bay leaves
1/4 pint hot beef stock
salt and pepper
SAUCE
1 tablespoon butter
2 tablespoons All purpose flour
1/2 pint milk
1 egg, beaten
3/4 pound dried macaroni
1/2 cup Cheddar cheese, grated
method
1. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes to soften. Add the lamb mince and stir-fry over a high heat for 3-4 minutes until browned all over.
2. Stir in the tomato puree and cook for 1 - 2 minutes. Stir in the chopped tomatoes, bay leaves and hot stock and season with salt and pepper. Bring to the boil, lower the heat and cook for 35-40 minutes.
3. Meanwhile, make the sauce. Melt the butter in a small pan, then stir in the flour and cook over a medium heat for 1 - 2 minutes. Gradually add the milk over the heat, stirring constantly. Turn the heat down to low and cook, stirring, for 4-5 minutes. Remove from the heat and cool slightly. Stir in the beaten egg and season generously with salt and pepper. Put to one side.
4. Cook the macaroni in a large pan of boiling salted water until al dente.
5. Drain the pasta well and spoon half into a 3 1/2 pint ovenproof dish. Spoon the meat mixture over, then top with the remaining macaroni. Pour the sauce evenly over the top and scatter with the grated cheese. Bake at 180°C (160°C fan oven) for 25-30 minutes. Serve with a green salad.
