Greek pasticcio

Greek pasticcio

  • serves 6
  • A little effort

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 pasticcio



  • lamb mince 400g 
  • garlic 2 cloves, crushed 
  • thyme sprigs 3
  • bay leaves 2
  • ground cinnamon 1 tsp
  • tinned cherry tomatoes 2 x 400g tins
  • red wine 175ml glass
  • lamb stock cube 1
  • thin pasta tubes 350g such as elicoidali or tortiglioni
  • butter 50g
  • plain flour 50g
  • milk 500ml 
  • cheddar 100g, grated
  • egg 1
  • nutmeg a good grating


  • 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.

Nutritional Information

  • Kcals 634
  • Fat 25.2g
  • Saturates 13.5g
  • Carbs 62.2g
  • Sugars 10.2g
  • Fibre 5.1g
  • Protein 31.6g