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. For the béchamel melt butter in a saucepan over medium heat.
4. Stir in flour and cook for 1 minute.
5. Gradually add milk, whisking after each addition.
6. Add nutmeg and black pepper. Simmer for 5 minutes until thickened.
7. Remove from heat and cool for 5 minutes. Whisk in egg yolk.
8. For the lamb sauce heat oil in a saucepan and cook onion for 7–10 minutes until softened.
9. Add garlic, cinnamon, cloves, bay leaf, and tomato purée. Cook for 1 minute.
10. Stir in chopped tomatoes, lamb, gravy or stock, capers, and chopped silverskin onions.
11. Bring to a boil, then simmer for 5 minutes until slightly thickened. Season to taste.
12. Spread pasta in a 26 × 20 cm ovenproof dish.
13. Spoon lamb sauce evenly over the pasta.
14. Pour béchamel over the lamb layer and spread to cover.
15. Sprinkle with grated cheese.
16. Bake for 30–40 minutes until golden and bubbling.
17. 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
200g penne pasta
1 egg, separated
50g butter
50g plain flour
500ml milk
Pinch ground nutmeg
Black pepper, to season
1 egg yolk (added after cooling)
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
50g grated cheddar cheese
