Greek pastitsio
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 400g lamb mince
- 2 garliccrushed
- 3 thyme sprigs
- 2 bay leaves
- 1 tsp ground cinnamon
- 2 x 400g tins cherry tomatoes
- 175ml red wine
- 1 lamb stock cube
- 350g thin pasta tubessuch as elicoidali or tortiglioni
- 50g butter
- 50g plain flour
- 500ml milk
- 100g cheddargrated
- 1 egg
- a grating of nutmeg
Nutrition: per serving
- kcal634
- fat25.2g
- saturates13.5g
- carbs62.2g
- sugars10.2g
- fibre5.1g
- protein31.6g
Method
step 1
Heat a frying pan, add the lamb, season and cook until browned. You shouldn’t need any oil as the lamb has enough natural fat. Add the garlic and cook for 2 minutes. Add the herbs and cinnamon and cook for 3-4 minutes. Add the tomatoes and wine. Add a teacupful of water and bring to a simmer. Crumble in the stock cube and season. Cook for 30 minutes.
step 2
Meanwhile, make the béchamel. Melt the butter and stir in the flour to make a paste. Cook for a few minutes, stirring, then gradually add the milk, mixing each time until you have a smooth sauce. Stir in the cheddar then take off the heat and stir in the egg with salt, pepper and a grating of nutmeg. Heat the oven to 200C/fan 180C/gas 6.
step 3
Cook the pasta then drain. Tip into the lamb sauce and stir. Tip the lamb pasta into a big baking dish, then spoon over the béchamel. Bake for 20-30 minutes until golden.
