Pastitsio in a serving bowl, with spoon

Greek pastitsio

Name: Greek pastitsio
Total time: 1 h
Yield: Serves 6
Cuisine: Greek
Ingredients: 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

Published: September 22, 2016 at 8:42 AM

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Serves 6

A little effort

Total time: 1 hr

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Having a taxing week at work or just in the mood for a bit of indulgence? Load up on some vital energy-supplying carbs with our rich and luxurious recipe for Greek pastitsio

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Complete the dish

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

Ingredients

Nutrition

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

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.

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