The BBC Good Food logo
Lamb & aubergine pastitsio

Lamb & aubergine pastitsio

A star rating of 5 out of 5.16 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This cheesy, Greek inspired one-pot stretches out lamb mince with lots of veggies and filling pasta - perfect for cooking on a budget

  • Freezable
Nutrition: per serving
NutrientUnit
kcal750
fat31g
saturates16g
carbs77g
sugars17g
fibre9g
protein36g
salt1.4g
Advertisement

Ingredients

  • 1 tbsp olive oil
  • 2 onions , chopped
  • 3 garlic cloves
  • 300g frozen lamb mince
  • 2 tsp cinnamon
  • ½ tsp ground allspice
  • 1 tbsp dried oregano or mixed herbs
  • 1 large aubergine , cut into small cubes
  • 1 lamb or beef stock cube
  • 2 x 400g cans chopped tomatoes
  • 400g macaroni

For the bechamel sauce

  • 1l semi-skimmed milk
  • 2 bay leaves
  • 85g butter
  • 85g plain flour
  • 75g parmesan , plus extra for the top

Method

  • STEP 1

    Heat the oil in a large pan. Add the onions and cook until softened, then add the garlic and stir around the pan for 1 min more. Scoop the onions to one side of the pan, add the lamb and cook until browned. Pour off any excess oil from the pan.

  • STEP 2

    Add the spices and oregano, then tip in the aubergine. Fry for another 5 mins until the aubergine has softened a little, then crumble in the stock cube and add the tomatoes, along with half a can of water. Season, cover the pan and simmer for 30 mins.

  • STEP 3

    Uncover the lamb mince and continue to simmer until the sauce is thick and clinging to the meat – about 15 mins. Meanwhile, make the béchamel sauce. Warm the milk in a large pan with the bay leaves. Melt the butter in another large pan, stir in the flour to make a paste, then add the warm milk, ladle by ladle, stirring well between each addition, until you have a thick, smooth sauce. Season well and add the Parmesan. Meanwhile, cook the pasta following pack instructions, then drain.

  • STEP 4

    Heat oven to 200C/180C fan/gas 6. Tip the mince into a large baking dish. Mix the macaroni into the cheesy sauce and pour this over the lamb. Sprinkle with the remaining cheese. Can now be frozen, defrost before cooking. Bake for 35-40 mins until golden brown and crispy on top. Leave to cool for 5 mins before serving.

Recipe from Good Food magazine, October 2014

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.16 ratings
Advertisement
Advertisement
Advertisement

Sponsored content