Method
1. Preheat oven to 180°C fan / 200°C / 392°F.2. Cook pasta in boiling water for 1 minute less than packet instructions. Drain and stir in the egg white. Set aside.
3. Make the béchamel:
o Melt butter in a saucepan over medium heat.
o Stir in flour and cook for 1 minute.
o Gradually add milk, whisking after each addition.
o Add nutmeg and black pepper. Simmer for 5 minutes until thickened.
o Remove from heat and cool for 5 minutes. Whisk in egg yolk.
4. Make the lamb sauce:
o Heat oil in a saucepan and cook onion for 7–10 minutes until softened.
o Add garlic, cinnamon, cloves, bay leaf, and tomato purée. Cook for 1 minute.
o Stir in chopped tomatoes, lamb, gravy or stock, capers, and chopped silverskin onions.
o Bring to a boil, then simmer for 5 minutes until slightly thickened. Season to taste.
5. Assemble:
o Spread pasta in a 26 × 20 cm ovenproof dish.
o Spoon lamb sauce evenly over the pasta.
o Pour béchamel over the lamb layer and spread to cover.
o Sprinkle with grated cheese.
6. Bake for 30–40 minutes until golden and bubbling.
7. Rest for 5 minutes before serving.
Tip
Freeze in portions for up to 2 months. Defrost overnight and reheat in the oven at 180°C until piping hot.Ingredients
For the pasta base:
• 200g penne pasta
• 1 egg, separated
For the béchamel sauce:
• 50g butter
• 50g plain flour
• 500ml milk
• Pinch ground nutmeg
• Black pepper, to season
• 1 egg yolk (added after cooling)
For the lamb sauce:
• ½ tbsp olive oil
• 1 medium onion (brown or red), roughly chopped
• 1 clove garlic, crushed
• ¼ tsp ground cinnamon
• 1 bay leaf
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 250ml leftover gravy (or 150ml stock/water)
• 200–300g leftover cooked lamb, shredded or chopped
• 1 tbsp Opies Capers, drained
• 100g (about half a jar) Opies Mini Silverskin Onions, chopped
• Salt and pepper to taste
To finish:
• 50g grated cheddar cheese
