Lamb and Watercress Bake
Methods of watercress cultivation have improved so that it is now available all year round. Bought vacuum-packed, it keeps unopened for up to five days, but wilts quickly when exposed to the air. If you buy watercress in bunches, store them upside down, with the leaves plunged into cold water.
Ingredients
- 1 lb minced lamb
- 2 large onions skinned and finely chopped
- 2 bunches watercress trimmed and finely chopped
- 2 tsp dried oregano
- 7 tbsp plain flour
- 1/2 pint lamb or chicken stock
- 2 floz dry white wine
- 1 oz butter
- salt and pepper
- 1 pint fresh milk
- 6 oz Lancashire cheese crumbled
- 8 oz oven-ready lasagne verdi
Instructions
- 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 30 ml (2 tbsp) of the flour. Cook for
- 1-2 minutes, then gradually stir in the stock and wine and season with salt and pepper. Bring to the boil, then simmer gently, uncovered, 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 100 g (4 oz) of the cheese, stir until melted and season with salt and pepper.
- Layer the mince mixture with the uncooked lasagne in a fairly deep ovenproof serving dish. Spoon over the cheese sauce. Sprinkle over remaining cheese.
- Bake at 190°C (375°F) mark 5 for about 40 minutes, until browned. Serve hot straight from the dish.
Calories: 921 kcal
Carbohydrates: 66 g
Protein: 44 g
Fat: 51g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 473 mg
Potassium: 758 mg
Fiber: 4 g
Sugar: 11 g
Vitamin A: 504 IU
Vitamin C: 4 mg
Calcium: 473 mg
Iron: 4 mg