Lamb Pastitsio with French Steak Sauce by Manu

Serves 4-6| Prep: 45 mins, Cook: 15 mins

INGREDIENTS

300g large pasta shells (See tip)

½ cup (50g) grated Kefalotyri cheese (See tip)

100g Greek feta, crumbled

Fried oregano sprigs, to garnish

RAGU

2 tablespoons olive oil

1 brown onion, finely chopped

3 cloves garlic, finely chopped

750g lamb mince

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 tablespoon chopped fresh oregano

2 tablespoons tomato paste

2 x 150g pouches French Steak Sauce by Manu

410g can cherry tomatoes in juice

¾ cup beef stock

Sea salt flakes and ground black pepper, to taste

BECHAMEL

50g salted butter, chopped

1 tablespoon plain flour

1 teaspoon Dijon mustard

1 1/3 cups (330ml) milk, warmed

1 cup (100g) grated Kefalotyri cheese

METHOD

1.     Preheat oven to 200C (fan-forced).

2.     To make ragu, heat oil in a large deep frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3-4 minutes, or until softened. Increase heat to high and add lamb. Cook, stirring to break up mince for about 5-6 minutes, or until changed in colour. Add cumin, cinnamon and oregano and season with salt and pepper. Cook, stirring for 1 minute. Add tomato paste and stir to combine.

3.     Stir in tomatoes, then add French Steak Sauce by Manu and stock. Bring to boil. Gently boil, stirring occasionally for about 10 minutes, or until thickened slightly. Taste, then season with salt and pepper. Remove from heat.

4.     Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain. Refresh under cold water.

5.     To make bechamel, melt the butter in a medium saucepan over medium heat. Stir in flour until well incorporated and cook for 2 minutes, then whisk in mustard. Gradually add the hot milk, whisking vigorously to prevent any lumps, until a smooth sauce forms. Whisk in kefalotyri cheese until melted. Season with salt and pepper and remove from heat.

6.     Spoon three-quarters of the bechamel sauce over the base of a greased ovenproof dish (12-cup capacity). Spread evenly. Spoon ragu into pasta shells and arrange over bechamel. Drizzle remaining bechamel over the top, then scatter with kefalotyri cheese and feta.

7.     Cook in oven for 12-15 minutes, or until cheese is melted and golden brown. Remove. Stand 10 minutes before serving. Garnish with fried oregano sprigs.

TIP

·      Large shells can be found in gourmet grocers or speciality food stores. Alternatively, replace with other types of short pasta i.e. penne, rigatoni or farfelle and stir through ragu before adding to dish. Drizzle with bechamel and scatter with cheeses before baking.

·      Ragu can be made ahead and stored in the fridge for up to two days or freeze in an airtight container for up to three months.

·      Kefalotyri cheese is available from gourmet grocers or specialty cheese shops. You can replace with parmesan or pecorino.