Greek lamb pastitsio bake with rocket salad

Name: Greek lamb pastitsio bake with rocket salad
Yield: 4 servings
Cuisine: British
Ingredients: 500 g lamb mince; 2 tbsp dried oregano; 1 tsp ground cinnamon; 2 brown onion; 2 garlic clove; 2 beef stock cube; 100 g wild rocket; 400 g tortiglioni pasta; 4 tbsp tomato paste; 30 ml balsamic vinegar; 160 g mature cheddar; 60 g butter; 60 g flour; 700 ml milk; olive oil; pepper; salt

Matthew J Williams @matt

Bristol, UK

#gousto #greek

Matthew J Williams @matt

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Ingredients

4 servings

500 glamb mince
2 tbspdried oregano
1 tspground cinnamon
2brown onion
2garlic clove
2beef stock cube
100 gwild rocket
400 gtortiglioni pasta
4 tbsptomato paste
30 mlbalsamic vinegar
160 gmature cheddar
60 gbutter
60 gflour
700 mlmilk
olive oil
pepper
salt

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Steps

1

Here are the ingredients.
2

Preheat oven to 200C (fan). Boil a kettle. Heat a large, dry, wide-based pan over a medium heat.
3

Add the lamb mince to the pan and cook for 4-5 min. Break up the mince with a wooden spoon as you go.
4

Meanwhile, peel and finely dice the brown onions. Peel and finely chop the garlic.
5

Make a tomato stock: Dissolve the beef stock cubes and tomato paste in 550ml boiler water.
6

Add the diced onion and chopped garlic to the pan and cook for 7-8 min further (or until the onion has softened). Once softened, add the ground cinnamon and dried oregano and cook for 1 min further (or until fragrant). Once fragrant, add the tomato stock and cook for 4-5 min further (or until thickened to a ragu-like consistency).
7

Meanwhile, add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min (al dente!). Once done, drain and rinse under cold water and set aside for later. (This gets rid of the pasta starch and will stop it sticking together). Save for later.
8

Meanwhile, make a roux: Return the pot to a medium heat with 60g butter. Once melted, add 60g flour and stir with a wooden spoon for 1-2 min (or until a sandy paste forms).
9

Turn your roux into a bechamel sauce: Gradually whisk 700ml milk into the roux, a little at a time, and cook for 5 min (or until a smooth thick sauce remains).
10

Add the cooked pasta to the lamb and give everything a good mix up. Add the mix to an oven-proof dish and top with the bechamel sauce. Grate the cheddar cheese over the top and season with black better. Put the dish in the oven for 20-25 min (or until golden brown).
11

You now have 20-25 min to do chores and prepare the salad. To prepare the salad: Combine the balsamic vinegar and 4 tbsp olive oil in a bowl. Wash and dry the rocket. Combine and mix with the vinegar & oil. (Some pine nuts and crispy fried onions are also a nice addition.)
12

Keep an eye on the bake. Once golden, remove it from the oven. Allow a little time to cool slightly. Serve with the dressed rocket.