Cheesy Beef Pastitsio

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Step 1

Preheat the oven to 220C, fan-forced. Finely chop the onion. Crush or finely chop the garlic. Quarter the carrot and zucchini lengthwise and thinly slice. Bring a medium saucepan of salted water to the boil for the pasta.

Step 2

Heat 2 tsp olive oil in a large deep frypan over medium-high heat. Cook the onion, garlic, carrot and zucchini, stirring, for 3-4 mins until softened. Crumble 1 stock cube* into a heatproof jug, add 375ml (1½ cups) boiling water and stir to dissolve.

Step 3

Add the beef mince to the vegetables. Cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Stir in half the tomato paste*, 2 tsp Italian seasoning* and 180ml (¾ cup) of the stock. Cook, stirring occasionally, for 8-10 mins until reduced. Remove from the heat.

Step 4

Meanwhile, melt 20g butter in a separate medium saucepan over medium-high heat. Add 2 tbs flour and cook, stirring, for 30 secs -1 min until foaming. Stirring constantly, gradually add 125ml (½ cup) milk and the remaining stock and bring to the boil. Reduce heat to low and cook, stirring regularly, for 8-10 mins until thickened. Season with salt and pepper. Remove from heat.

Step 5

While the bechamel is cooking, cook three-quarters of the pasta* in the pan of boiling water for 5 mins (if you're tempted to throw in all the pasta, just note the dish won't be quite as saucy as intended). Add the peas and cook for a further 2 mins or until the pasta is al dente. Drain.

Step 6

Finely grate the parmesan. Add the pasta and peas to the sauce and stir to combine. Taste, then season with salt and pepper. Transfer the pasta mixture to a 1L (4 cup) baking dish, then spread with the bechamel sauce and scatter with the parmesan. Bake for 8-10 mins until golden. Take the pasta bake to the table and serve up.