Try this Greek pasticcio, then check out our moussaka, spanakopita, Greek salad and more Greek recipes.


  • 400g lamb mince
  • 2 garlic, crushed 
  • 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 tubes, such as elicoidali or tortiglioni
  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 100g cheddar, grated
  • 1 egg
  • a grating of nutmeg


  • 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.


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