WOW! This is winner winner non-chicken dinner folks! GREAT for a big family dinner or a potluck. The leftovers are OUT of this WORLD too. I make a non-dairy version of the recipe by just subbing out the butter and milk for margarine and non-sweetened almond milk in the making of the bechamel sauce and omitting the parmesan and the dairy loving folks in the household have no complaints - it’s super yummy!
Recipe is from: Greek Pastitsio Bake https://dinnerthendessert.com/pastitsio/
-noelle
Greek Pastitsio Bake
Greek Pastitsio Bake with penne pasta, seasoned ground beef and a rich béchamel sauce baked in the oven until crispy.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12 servings
Author Sabrina
Ingredients
1 pound ground lamb
1 pound ground beef
2 tablespoons olive oil
1 yellow onion diced
1 red bell pepper diced
3 cloves garlic minced
15 ounces tomato sauce
1/4 cup tomato paste
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cinnamon
1 bay leaf
1 pound penne pasta cooked, not rinsed
8 tablespoons unsalted butter
1/2 cup flour
3 cups whole milk
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 large eggs
1 cup parmesan cheese
Instructions
Add the beef and lamb to the pan on medium high heat and cook until browned, another 5-7 minutes, breaking it apart as it is cooking.
Drain the oil and add the olive oil to the pan on medium heat with the onions and bell peppers and cook for 5-7 minutes.
Add in the garlic, tomato sauce, tomato paste, salt, pepper, cinnamon and bay leaf and cook on medium-low for 20 minutes, until thickened (halfway between pasta sauce and tomato paste).
While the tomato sauce is simmering, in a separate dutch oven add the butter and flour on medium heat and whisk well until melted and combined, 1-2 minutes.
Add in the milk slowly while whisking until fully combined then cook on low heat for 10-12 minutes or until thickened.
Let cool for 10 minutes, then add in the salt, pepper, eggs, and parmesan cheese.
Layer the pasta first, then the meat sauce, then the béchamel sauce and bake at 350 degrees uncovered for 50-60 minutes.
This is a winner using ground lamb or, if you’ve run out, ground beef! It’s a warm ya from the insides dish it is perfect on a chilly day! The picture here is of the meat mixture - I totally spaced off taking a picture of the finished dish! Will try to remember to update this when we make it again.
Recipe from Alton Brown:
https://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2-1942900
Thanks Alton!
noelle
