Diet Schmiet! (Pastitsio Pastiche)
6th Apr 10
Serves a generous 10
500g penne, cooked and drained
Lamb mixture-
2 tablespoons vegetable or olive oil
25g (1 tablespoon) butter
1kg ground lamb
2 medium purple onions, diced
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice (or cloves)
½ cup red wine
100g (2 sachets) tomato paste
1 can cherry tomatoes or chopped tomatoes
1 cup water
sea salt and ground black pepper
Cheesy sauce topping-
75g butter
½ cup plain flour
4 cups milk
1/8 teaspoon cayenne pepper (optional)
1 cup of grated cheese
(I used a combination of fontina, manchego, tasty and parmesan)
½ cup grated Parmesan cheese to sprinkle on top of the Pastitisio.
Directions-
Preheat oven to 180°C.
Cook pasta, drain and reserve.
While pasta is cooking heat the butter with the oil in a large saucepan, over medium heat.
Add the lamb, breaking apart pieces, until no longer pink, 6 to 8 minutes.
Add the spices, stir through.
Add the red wine, tomato paste, tomatoes, water, salt and pepper.
Simmer for around 15 minutes, stirring occasionally until sauce has thickened.
Remove from heat and mix through the pasta.
You can make cheesy sauce topping while the lamb mixture is simmering.
In a medium saucepan, melt butter over medium heat.
Whisk in flour until incorporated, about 30 seconds.
In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes.
Stir in cayenne, if using, and all grated cheeses .
Transfer the pasta/lamb mixture to a large baking dish.
Pour the cheesy sauce over the top, smoothing with the back of a spoon until level.
Sprinkle with Parmesan cheese.
Bake until the top is golden brown, 35 to 40 minutes.
Remove from oven.
Let cool for 15 minutes before serving.