Meats Recipes - Welsh Mountain Pasta Pie

Ingredients                                        

• 2 leeks, sliced

• 2 carrots, diced

• 2 turnips, diced

• 450 g/1lb lean lamb, diced

• 1 bouquet garni sachet

• 600 ml/1 pt/2 1/2 cups lamb or chicken stock

• 40 g/1/3 cup plain (all-purpose) flour

• 45 ml/3 tbsp water

• 300 ml/1 1/4 cups single (light) cream

• 30 ml/2 tbsp chopped mint

• Salt and freshly ground black pepper

• 8 sheets no-need-to-precook lasagne

• 2 eggs, beaten

• 150 ml/2/3 cup milk

• 50 g/2 oz Caerphilly cheese, crumbled

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Method:

1. Put the leeks, carrots, turnips and lamb in a saucepan with the bouquet garni and stock.

2. Bring to the boil, reduce the heat, cover and simmer gently for about 1 hour or until the lamb is tender.

3. Blend the flour with the water and stir into the lamb. Bring to the boil and cook for 2 minutes, stirring until thickened. Stir in half the cream, the mint and seasoning to taste.

4. Put a thin layer of the meat mixture in the base of a fairly shallow ovenproof dish. Top with a layer of lasagne.

5. Put half the meat in the dish, top with lasagne and then repeat the layers.

6. Beat the eggs and milk with the remaining cream. Season with salt and pepper and pour over. Sprinkle with the cheese.

7. Bake in the oven at 190°C/375°F/gas mark 5 for about 40 minutes until the topping is set and golden and the pasta feels tender when a knife is inserted through the centre.