Lamb Pastitsio Gluten Free |
- 300g gluten free penne pasta
- 3 tbs olive oil
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 500g lamb mince
- 1 tsp dried oregano
- 1 tbs rosemary, chopped
- 2 x 400g tin crushed tomato
- 2 tbs tomato paste
- Cinnamon quill
- Pinch of grated nutmeg
- Sea salt and cracked pepper to season
- Bechamel
- 100g butter
- 100g gluten free plain flour
- 800mL full cream milk
- 100g kefalograviera
- 100g parmigiana reggiano
- 1 beaten egg
- Pinch of cinnamon
Conventional Method
- Heat olive oil in a medium-large sized pot, add onion and garlic and sauté until soft.
- Add mince, oregano, rosemary. Brown mince and break up with a wooden spoon.
- Add crushed tomato, tomato paste, cinnamon quill and nutmeg. Cover with lid and simmer on low heat for 1 hour. Season with salt and pepper. Whilst sauce is simmering cook pasta according to pack directions.
- For the béchamel melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed.
- Slowly pour in milk stirring simultaneously for a thick sauce. Add cheeses and stir to combine.
- Remove from heat and whisk beaten egg and pinch of cinnamon. Season to taste.
- To assemble pastitsio oil a rectangular casserole dish. Place pasta into dish and pour meat sauce on top. Stir to combine and add extra kefalogaveria cheese. Top with béchamel sauce.
- Bake in preheated oven at 200C for 40 minutes or until golden.
Thermomix Method
- Place 600g water, 1 tbs olive oil and a pinch of salt to mixing bowl. Boil 8-10 min/100C/reverse mode/speed 1. Add pasta and cook 8-10 min/100C/reverse mode/speed 1/soft stir setting with TM basket on lid and MC removed. Drain pasta in TM basket.
- Chop onion, garlic and rosemary in mixing bowl 3 sec/speed 7. Scrape down sides of bowl.
- Add oil sauté for 3 minutes/Varoma/speed 1.
- Add mince and cook 10 min/100C/reverse mode/speed 1.
- Add crushed tomato, tomato paste, cinnamon quill, oregano, nutmeg, salt, pepper and cook 15 - 20 min on 100C/reverse mode/speed 1. Adjust seasoning if necessary.
- For the béchamel, place cubed cheese in mixing bowl and grate 10 sec/speed 8. Add butter, flour,milk and seasoning into mixing bowl and cook 7 min/90C/speed 4, or until desired thickness is achieved. Add egg and mix 10 sec/speed 4.
- To assemble pastitsio oil a rectangular casserole dish. Place pasta into dish and pour meat sauce on top. Stir to combine and add extra kefalogaveria cheese. Top with béchamel sauce.
- Bake in preheated oven at 200C for 40 minutes or until golden.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/lamb-pastitsio-gluten-free-recipe/
3.5.3251