Neepy Moussaka

Ingredients

• 1 Large Onion (chopped)
• 3 Cloves Garlic (chopped/crushed)
• 1 tsp Dried Cinnamon
• 1 heaped tsp Oregano
• Half tsp Chilli Flakes
• Additional Greek herbs (optional!)
• 800g Shetland Lamb Mince
• 2 tbsp Tomato Puree
• 2 Tins Chopped Tomatoes
• 600g Shetland Neep (Swede) (very thinly sliced)

For Bechamel Sauce:

• 40g Sheltand Butter
• 40g Plain Flour
• 500ml Blue Shetland Milk
• 2 Large Shetland Eggs
• Cheese for topping

Method

1. Prepare/chop all veg.
2. Preheat oven to 180°C.
3. Layer neep in a bowl, add a few tablespoons of water and cover - pop in microwave for 5.5 minutes to soften. Drain and set aside.
4. Brown mince in a frying pan, drain excess fat. Add onion and garlic and continue to brown.
5. Add spices, herbs, tomatoes and puree. Simmer for 10 mins.
6. In a saucepan cook off buter and plain flour to form a roux, slowly add milk, whisking as you go. Simmer while stirring for 4/5 mins until it thickens.
7. Remove from heat and beat in eggs quickly to avoid scrambling!
8. Spray some oil in bottom of a lasagnge style dish (or grease with butter) and add a layer of neep. Cover with half the mince mixture, then a lagyer of neep, the rest of mince, then a layer of neep.
9. Pour bechamel sauce over and top with grated cheese of your choice.
10. Cover with foil and bake for an hour, then remove foil and bake for another 20 mins to brown the cheese.
11. Before serving ensure the neep is soft! Delicious served with green salad, garlic break or crispy tatties!