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You are here: Home / Recipes / Dinner / Lamb Pastitsio Gluten Free Recipe

Lamb Pastitsio Gluten Free Recipe

March 30, 2016 by Helen Tzouganatos 6 Comments

Lamb Pastitsio Gluten Free 6-4271   Lamb Pastitsio Gluten Free 4-4258

Lamb Pastitsio Gluten Free 1-4233

Pastitsio is a traditional Greek baked pasta dish. I guess you could call it Greece’s answer to lasagna. The key differences are lamb mince instead of beef and the use of tubular pasta as opposed to sheets. My hearty gluten free recipe is made using gluten free penne and is wonderfully comforting on a cold winter’s day.

I serve Pastitsio with a Greek salad when entertaining friends who want me to showcase a traditional dish that captures the heart of the Greek kitchen. Pastitsio tastes even better the next day after all the flavours have intensified in the fridge overnight. Perfect for leftover lunch and great for school lunch boxes. Kali Orexi!

Lamb Pastitsio Gluten Free 5-4262

 

5.0 from 1 reviews
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Lamb Pastitsio Gluten Free
Serves: Serves 6-8
 
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.
3.5.3251

 

Filed Under: Dinner, Recipes Tagged With: dinner, family, gluten free, gluten free food blog, gluten free food blogger, gluten free recipes, greek, kids, lamb, mince, pasta, pastitsio, recipe, rosemary, sydney food blog, sydney food blogger, thermomix

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Comments

  1. Shanna says

    April 1, 2016 at 11:26 am

    I love Greek food! Will have to try this recipe 🙂

    Reply
    • Helen Tzouganatos says

      April 1, 2016 at 11:54 am

      Enjoy Shanna!

      Reply
  2. Jessica Pateras says

    March 27, 2018 at 8:24 pm

    Absolutely delicious! I’m so happy I can cook for my Greek in – laws now. Thank you for all your amazing recipes! I will be making some of your biscuits for Greek Easter & am so excited about being able to eat kourabiedes again xo

    Reply
    • Helen Tzouganatos says

      March 27, 2018 at 10:19 pm

      Thank you Jessica I’m so glad you enjoyed it. I think I missed the kourabiethes the most, happy Easter!!

      Reply
  3. VASILIKI chios says

    May 5, 2024 at 4:18 am

    can i substitute corn starch for flour. thank you

    Reply
    • Helen Tzouganatos says

      May 6, 2024 at 9:13 am

      Cornflour is much starchier so you probably only need to use half.

      Reply

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Helen Tzouganatos is a gluten free cookbook author, television host, food photographer and recipe developer.

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