LAMB AND CELERIAC AL FORNO

INGREDIENTS

500g celeriac, peeled and halved
500g Maris Piper potatoes, peeled
900g lamb mince
3 tbsp rapeseed oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 tbsp plain flour
200ml red wine
400g can chopped tomatoes
500ml lamb or beef stock
2 tbsp tomato purée
1 tsp sugar
1 tsp red wine vinegar
2 bay leaves
1 tsp dried oregano

For the béchamel sauce:

50g butter
50g plain flour
400ml milk
75g finely grated Parmesan

METHOD

1. Finely slice the celeriac and potatoes – they should be about the thickness of a pound coin. Drop into a pan of simmering salted water, bring to the boil and gently cook for 5 minutes until just tender. Carefully drain and arrange on a cooling rack to dry and cool.

2. Heat a large non-stick pan and cook the lamb, breaking it up as you go until nicely browned. You’ll need to do this in two batches. Set aside in a colander to allow any fat to drain off. In the same pan, heat the oil, add the onion and cook for 15 minutes until tender.

3. Stir in the garlic and cook for 5 minutes, stirring occasionally. Add the flour, cook for 3 minutes, stirring constantly. Whisk in the wine, until smooth and bubble for 2 minutes to cook off the alcohol. Add the remaining ingredients, return the lamb to the pan and bring to the boil. Simmer for 45 minutes, adding more water if necessary until thick and rich. Season to taste.

4. To make the béchamel, heat the butter in a medium saucepan, add the flour and cook for 3 minutes. Remove from the heat, whisk in the milk and simmer while stirring until smooth. Simmer for 5 minutes until you’re happy with the consistency. Stir in a third of the cheese and season to taste.

5. Preheat the oven to 200°C/180°C/Gas 6. Spoon half of the meat sauce into a large baking dish, arrange half the celeriac and half the potato slices over the top then spoon over the remaining meat sauce. Arrange the remaining celeriac and potato over the top, spoon over the béchamel and finish with the remaining cheese. Bake for 45 minutes until golden and bubbling.