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#WFD – Greek Pastitsio with Beef Mince
This recipe will take around 15 minutes to prepare and around 70 minutes to cook.
POLOKWANE – Pastitsio is a Greek and Mediterranean baked pasta dish that contains ground beef and béchamel sauce.
The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with cheese and egg as a binder; a middle layer of ground beef, veal or lamb with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of sauce, varying from an egg-based custard to a flour-based Béchamel or a Béchamel with cheese.
Ingredients
- 2 eggs, beaten
- 30ml stork margarine
- 310ml water
- 125ml milk
- salt and pepper (to season)
- 15ml mixed dried herbs
- 410g can tomatoes, chopped
- 30ml tomato paste
- 500g lean beef mince
- 1 onion, sliced
- 30ml oil
- 1 x KNORR Macaroni and Cheese Pasta and Sauce
- 125ml milk
- 125ml cheddar cheese, grated
Method
- For the filling: Heat oil in a large frying pan.
- Sautè onion until soft.
- Add mince and brown.
- Add tomato paste, tomatoes, herbs and seasoning.
- Bring to the boil, then reduce heat and simmer for about 30 min.
- For the pasta base: Place the milk, water and Stork margarine in a saucepan and bring to the boil.
- Add the sauce sachet and the pasta to this and simmer for 8 to 10 min, stirring occasionally.
- Remove from heat. Lay the pasta in the bottom of an ovenproof dish, then place the mince mixture on top.
- For the topping: Mix the beaten eggs, milk and cheese together, pour over the mince and bake in the oven at 180°C for 20-30 min.
This recipe was provided by What’s for Dinner.
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