Greek Pastitsio

Pastitsio plated

I had a pack of minced beef to turn into dinner and couldn’t face spaghetti bolognese. This recipe is a combination of several from the internet. Most were for vast quantities so I reduced down and modified to merge 2 or 3 slightly different approaches. This was more effort than bolognese sauce but not that much and made a very pleasant change. I served with greek salad which is a firm favourite with my teen boys.


  • 450g minced beef
  • 2 medium onions
  • 2 cloves of garlic
  • 1 400g tinned tomatoes
  • Ground pepper
  • 1/2 tsp chilli
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1 tsp dried thyme or a few sprigs fresh thyme
  • 100 ml red wine
  • 300g macaroni
  • 100g grated parmesan cheese
  • 3 eggs
  • 20g butter
  • 20g flour
  • 500ml cream


  1. Pre-heat oven 180 degrees C
  2. Brown mince in sauteing pan
  3. Add chopping onions and fry until translucent
  4. Add minced garlic and fry another 2 minutes
  5. Add tomatoes and red wine
  6. Grate pepper, chilli, allspice and cinnamon into meat mixture and add thyme and cook for 5-10 minutes until not too wet
    Pastitsio meat sauce
  7. In meantime cook macaroni
  8. Mix cooked macaroni with 2 eggs and layer half on base of casserole. (I used a Le Creuset 23 cm Cast Iron Oval Casserole), then sprinkle on 1/3 of the grated parmesan.
  9. Carefully pour on the meat sauce.
  10. Layer rest of macaroni on top of meat sauce then top with with 1/3 grated parmesan
  11. Melt butter, add flour then whisk in cream and 2 eggs
  12. Layer white sauce on top and sprinkle final 1/3 parmesan
    Pastitsio uncooked
  13. Bake in oven for 40-45 minutes until top browned
    Pastitsio out of oven
  14. Serves 5-6
    Pastitsio in casserole

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