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Pastistio

Greece's answer to lasagne

4 - 6

Serves

15 mins

Prep Time

50 mins

Cook Time

Sue Hamilton and Dana Alexander

Recipe author

Sue Hamilton and Dana Alexander

A hearty cousin of lasagne, pastitsio is a Greek version of the dish and adds unexpected flavors to meat, tomatoes, and pasta. It is the signature dish at most local tavernas. A good family favourite, it can be prepared the day before and reheated easily, sliced into portions.

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High Protein

Ingredients

Meat Sauce

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300g Quality Mark lamb mince

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2 Tbsp olive oil

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2 red onions

thinly sliced

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2 garlic cloves

finely chopped

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400g chopped tomatoes

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100ml red wine

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2 tsp, powdered vegetable stock

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2 Tbsp tomato paste

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1 tsp ground cinnamon

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1 tsp paprika

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1 tsp dried oregano

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1/2 cup water

Pasta

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250g small pasta shapes

Béchamel Sauce

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40g butter

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2 Tbsp white flour

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200ml, slightly heated milk

Topping

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1 egg

lightly beaten

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1/2 cup grated Parmesan cheese

Method

To Make Mince

To Make Pasta

To Make Sauce

To Assemble

1

Preheat oven to 190°C.

2

Heat oil in a medium-sized pan and add onions and garlic.

3

Cook for 5–10 minutes until soft and transparent.

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4

Add minced lamb and cook for a further 5–10 minutes, stirring thoroughly to brown.

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5

Add canned tomatoes, red wine or water and all remaining meat sauce ingredients.

6

Cover and simmer for 30 minutes.

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7

Taste test and season as required with salt and pepper.

Nutrition Information per Serving (323g)

This nutrition analysis is based on 6 serves.

Energy

1554kJ (371 kcal)

Protein

21.4g

Total Fat

21.2g

Saturated Fat

9.2g

Carbs

18.9g

Dietary Fibre

4.0g

Sodium

666mg

Iron

2.4mg

Zinc

3.0mg

Vitamin B12

1.1µg