Lamb and Watercress Bake

By Scott Marley

Ingredients: ( serves 4) 450g (1 lb) Minced lamb 2 large Onions, finely chopped 2 bunches Watercress, finely chopped 2 tsp Dried oregano 7 tbsp Plain flour 300ml (1/2pt) Lamb or chicken stock 50ml (2 floz) Dry white wine 25g (1oz) Butter 600ml (1pt) Milk 175g (6oz) cheddar cheese 115g (8oz) Lasagne verdi (oven ready) Method: Pre-heat oven to 190 °C (375 °F / Gas 5). Brown the lamb well in its own fat in a large saucepan. Pour off excess fat. Add the onion and cook for 5 minutes, stirring occasionally. Add the watercress, oregano and 2 tablespoons of the flour. Cook for 1-2 minutes, then gradually stir in the stock and wine. Bring to the boil and simmer for 45 minutes, stirring occasionally. Put the butter, remaining flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Remove the pan from the heat and stir in 110g (4 oz) of the cheese, stir until melted. Layer the mince mixture with the lasagne in a fairly deep oven-proof dish. Spoon over the cheese sauce. Sprinkle over the remaining cheese. Bake for about 40 minutes until browned. Serve hot straight from the dish.

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