Pastitsio

RECIPE INFO

Serves 6

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INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 1 tsp crushed garlic
  • 500g lamb or beef mince
  • 1 tbsp beef spice rub
  • ½ tsp paprika
  • ½ tsp dried origanum
  • 1 tsp freshly ground steak & BBQ spice
  • 2 tomatoes, finely diced
  • 250ml tomato purée
  • ½ cup roughly chopped flat-leaf parsley
  • 500g penne pasta
  • 1 tbsp butter
  • 4 large eggs, beaten
  • 1 cup Parmesan cheese, finely grated

For the béchamel sauce:

  • 150g butter
  • 150g flour
  • 1 litre warm milk
  • a pinch of ground nutmeg
  • freshly ground sea salt & black pepper

For the tzatziki:

  • half a cucumber
  • 250g Greek yoghurt or plain yoghurt
  • 2 cloves garlic, crushed
  • Sea salt & black pepper
  • Extra virgin olive oil
  • 1 tsp Egyptian Dukkah (optional)

METHOD

Preheat the oven to 180°C.

Heat the olive oil in a large saucepan and sauté the onion until translucent. Add the garlic and cook for another minute. Add the mince, beef spice rub, paprika, origanum and steak & BBQ spice and cook until the liquid has evaporated and the meat has browned nicely.

Add the finely diced tomatoes, tomato purée and parsley, and cook for a further 20 minutes or until thick and delicious.

In a separate pot, cook the pasta in salted water until al dente. Drain, pour back into the pot and mix in a tablespoon of butter. Once the pasta has cooled, mix the beaten eggs into the pasta.

For the béchamel sauce, melt the butter in a saucepan, whisk in the flour and cook for a few minutes, stirring occasionally. Gradually add the milk, constantly whisking as you pour. Continue to stir until you have a smooth, thick white sauce. Add the nutmeg and season well with salt and pepper to taste.

Mix the mince and pasta together and pour into a greased oven-proof dish. Pour the béchamel sauce over and top with the Parmesan cheese.

Bake for 30 minutes or until crispy and golden on top.

For the tzatziki, grate the cucumber and squeeze out the water. Add to the yoghurt and stir in the garlic, salt and black pepper. Serve as a side dish topped with a drizzle of olive oil and a sprinkling of Egyptian Dukkah.

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