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Pastistio

Greek Pasta Recipe

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 lasagna, 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 Iron

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Lamb,

Dinner,

Easy,

Family Favourites,

Lunch,

Pasta,

National Lamb Day,

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, thinly sliced onions

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2, finely chopped garlic cloves

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400g, diced canned 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 cinnamon

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1 tsp paprika

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1 tsp oregano

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1/2 cup water

Pasta

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200g pasta

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, lightly beaten egg

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50g, 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.

4

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

5

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

6

Cover and simmer for 30 minutes.

7

Taste test and season as required with salt and pepper.

More info

Nutrition Information per Serving (336g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1222 (291)kJ

Protein

17.2g

Total Fat

19.3g

Saturated Fat

8.2g

Carbs

11.9g

Sugars

4.3g

Sodium

194mg

Iron*

1.6mg

* Percentage of recommended daily intake (Aust/NZ)

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