Lamb Pastitsio Gluten Free
Ingredients
  • 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
Instructions
Conventional Method
  1. Heat olive oil in a medium-large sized pot, add onion and garlic and sauté until soft.
  2. Add mince, oregano, rosemary. Brown mince and break up with a wooden spoon.
  3. 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.
  4. For the béchamel melt butter over low heat in a saucepan and stir in flour until a smooth paste is formed.
  5. Slowly pour in milk stirring simultaneously for a thick sauce. Add cheeses and stir to combine.
  6. Remove from heat and whisk beaten egg and pinch of cinnamon. Season to taste.
  7. 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.
  8. Bake in preheated oven at 200C for 40 minutes or until golden.
Thermomix Method
  1. 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.
  2. Chop onion, garlic and rosemary in mixing bowl 3 sec/speed 7. Scrape down sides of bowl.
  3. Add oil sauté for 3 minutes/Varoma/speed 1.
  4. Add mince and cook 10 min/100C/reverse mode/speed 1.
  5. 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.
  6. 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.
  7. 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.
  8. 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/