One-pan pastitsio
Georgina Hayden’s Greek pastitsio sees a saucy beef filling topped with cheesy crème fraiche and grilled until bubbling.
Ingredients
- 2 tbsp olive oil
- 500g/1lb 2oz beef mince
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp dried oregano, plus a pinch
- ½ tsp ground cinnamon
- 2 tbsp tomato purée
- 250g/9oz traditional pastitsio pasta, bucatini or penne (gluten-free, if needed)
- 1 litre/1¾ pint beef stock
- 300³¾±ô/½±è³Ù crème fraîche
- 2 free-range egg yolks
- 100g/3½oz graviera, kefalotyri or pecorino, finely grated
- sea salt and freshly ground black pepper
For the salad
- ½ red onion, finely sliced
- 2 tbsp red wine vinegar
- pinch caster sugar
- pinch sea salt and black pepper
- 2 baby gem lettuce, cut into thin wedges
- ½ cucumber, thinly sliced
- ½ bunch parsley, finely chopped
- 2 tbsp extra virgin olive oil
Method
Set a wide, deep frying pan over a high heat and add the olive oil. Add the mince, breaking it up well with a wooden spoon. Season generously and fry for 5–8 minutes, until any liquid evaporates and the mince starts to crisp.
When the mince has started to brown, stir the onions and garlic in with the oregano and cinnamon. Reduce the heat a little and fry for 5 minutes, stirring everything together (add a touch extra olive oil if it looks dry).
Stir in the tomato purée, fry for 1–2 minutes, then add the pasta to the pan. If you’re using traditional pastitsio pasta or bucatini, you may need to snap some of the pieces in half to fit them all in. It will be snug in the pan, but try to fit them all in. Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice.
Meanwhile, mix together the crème fraîche and egg yolks in a bowl. Stir in half the cheese with a generous pinch of salt and pepper.
When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together. Spoon the crème fraîche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano.
Place under the grill, not too close to the bars, and grill for 3–5 minutes, until golden and bubbling on top. Keep an eye on it, as how long it takes will depend on the strength of your grill. Remove and leave to stand for at least 5–10 minutes before serving.
Meanwhile, place the red onion, vinegar, sugar, salt, and pepper in a bowl and mix together. Place the remaining ingredients into a large bowl, along with the red onions and toss to coat.
Slice or scoop the pastitsio onto a plate and serve the salad alongside.
Recipe Tips
You'll need a wide, deep frying pan for this dish. If you don't have one that will fit all the ingredients, make this recipe in a large saucepan instead.
