Categories: October

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 500g lamb mince
• 1/2 aubergine, chopped
• 2 tbsp tomato purée
• 400g chopped tomatoes
• 1 tbsp chopped fresh thyme or oregano leaves
• 2 bay leaves
• 150ml hot vegetable stock
• 350g dried macaroni
• 15g butter, softened
• 15g plain flour
• 300ml milk
• 1 egg, lightly beaten
• 50g Cheddar, grated

Directions

1. Heat the oil in a pan, add the onion and garlic and fry over a medium heat for 3 minutes, until softened. Turn the heat to high, add the mince and aubergine and fry for 4 minutes to brown all over. Add the purée, tomatoes, herbs and stock, bring to the boil and simmer for 25 minutes until the lamb is tender. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Meanwhile, cook the macaroni in boiling water according to packet instructions, then drain and set aside.

3. Make the white sauce. Put the butter, flour and milk into a large jug and whisk. Microwave on high for 4 minutes, stirring twice until the sauce has boiled and thickened.

4. Pour half the macaroni into the base of a 2-litre ovenproof dish, spoon over the meat mixture and top with the rest of the macaroni, or do the same in 4 individual ovenproof dishes. Add the egg to the white sauce, whisk, and pour over the pasta. Sprinkle with the cheese and bake individual pastitsios for 15 minutes or a larger one for 25 minutes, until golden. Serve with a green salad.

Email to a friend | Print this recipe | Back