2017-08-21
Pasta pie
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Pasta pie

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Pastitsio is a rich and hearty Greek dish, prepared with pasta in a rich meat sauce and finished with a classic cheese topping. Here’s a quick version making the most of leftover roast lamb.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

  • 2 cups diced leftover roast Quality Mark lamb
  • 1 onion, peeled and finely chopped
  • 1 tablespoon minced garlic
  • 2 cups pasta spirals, cooked
  • 400g can diced tomatoes in juice
  • ¼ cup sundried tomato paste
  • ½ cup chopped fresh basil (or 1 tsp dried)
  •  

Topping

  •  
  • 1½ - 2 cups grated  cheese
  • ½ cup cream
  • 2 tablespoons pinenuts (optional)
  • 1 teaspoon cornflour or flour

Method

Pre-heat the oven to 180ºC. 

Cook the onion and garlic in a dash of oil until tender.  Stir in the diced lamb, cooked pasta, tomatoes, tomato paste and basil and transfer to a 6 cup-capacity ovenproof dish. Mix the topping ingredients together and spread on top.
Bake in the pre-heated oven for 20 minutes.  Serve with chutney and salad.
 

To make from mince

To make this from lean beef or lamb mince, brown 350g mince and set aside. Cook the onion and garlic and then return to the pan and continue as above.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 391g
Energy kJ (kcal) 2576 (615)
Protein (g) 40.5
Fat (g) 38.3
Saturated (g)
22.0
Carbohydrate (g) 25.9
Sugars (g)
5.8
Sodium (mg) 506
Iron (mg) 3.3
Zinc (mg) 5.6
Vitamin B12 (ug) 2.8
Vitamin D (ug) N/A
Selenium (ug) 11.8

Selenium acts as an antioxidant to protect our body against damage. This recipe is a good source of selenium as well as providing men with 40% of their daily zinc needs. 
  • Add diced black or green olives
  • Add chopped capers or sundried tomatoes
  • Stir in a generous spoonful of basil pesto
  • Add chopped fresh parsley or oregano

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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0800 733 466

enquiries@beeflambnz.co.nz

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