My Lamb Pastitsio

Name: My Lamb Pastitsio
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, Greek
Ingredients: 100g pasta; 2 medium onions, chopped; 200g minced lamb; 1 clove garlic, crushed; 1/2 teaspoon cinnamon; 1 tablespoon tomato puree; 1/2 tablespoon vegetable oil; ½ Lamb stock cube; 150ml hot water; 1/2 a 400g tin chopped tomatoes; 1 bayleaf (or 1/2 teaspoon dried thyme if you don't have bayleaf); 2 eggs; 200ml semi-skimmed milk; 50 ml creme fraiche or double cream; 1/4 teaspoon nutmeg; 30g grated parmesan; Salt; Pepper; Grated cheddar (optional)

9 steps

Prep:30minCook:50min

Pastitsio is normally topped with a greek bechamel sauce (like std bechamel but with added egg yolks) but I cheat a bit and just use milk & egg (and cream if I have it) to make a quiche-like texture. It's quicker and I think feels a bit lighter.

Updated at: Tue, 11 Jun 2024 16:25:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories839.1 kcal (42%)

Total Fat48.1 g (69%)

Carbs59.2 g (23%)

Sugars12 g (13%)

Protein40.7 g (81%)

Sodium1304.1 mg (65%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

100gpasta

200gminced lamb

½ teaspooncinnamon

1 tablespoontomato puree

½ tablespoonvegetable oil

0.5Lamb stock cube

150mlwater

hot

0.5 x 400gchopped tomatoes

tin

1bayleaf

or 1/2 teaspoon dried thyme if you don't have bayleaf

2eggs

200mlsemi-skimmed milk

50mlcreme fraiche

30gparmesan

Instructions

Step 1

Cook the pasta according to the packet instructions.

Step 2

While the pasta is cooking, heat the oil in a large frying pan at medium high heat and add the onion. Fry gently till softened.

Step 3

Add the lamb and cook till browned, breaking it apart as it cooks.

Step 4

Drain off any excess fat then add the garlic, cinnamon, tomato puree and cook for another minute. Season with a little pepper to taste (the stock cube should add enough salt)

Step 5

Preheat the oven to 350°F, Fan 160°C, Gas Mark 4

Step 6

Dissolve the stock cube in the water and add to the pan with the tomatoes and the bayleaf. Turn the heat down and simmer for about 20 minutes. Adjust seasoning if necessary

Step 7

Meanwhile, beat the eggs in a large jug, add the milk and creme fraiche, nutmeg, parmesan, salt and pepper and whisk it all together.

Step 8

Spread the pasta in the bottom of an oven-proof dish. Spoon the meat sauce over the top (removing the bayleaf) then allow to cool slightly.

Step 9

Gently pour the egg mixture over the top. Sprinkle with grated cheddar if you like things cheesy and bake for about 50 minutes.