Greek beef pastitsio

Name: Greek beef pastitsio
Cook time: 30 min
Yield: 2

with potato and creamy nutmeg sauce

Ready in around 30 mins

RECIPE FACT:

A healthier version of a traditional Greek style lasagna.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite-sized pieces. Peel and grate the carrot. Roughly chop the Italian parsley leaves, discard the stalks and set aside. Spray a small baking dish with oil. Separate the steamed sliced potatoes and place into the base of the dish overlapping slightly. Season with salt and bake in the oven for 10 mins.
2. TO PREPARE THE PASTITSIO BASE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the premium beef mince, season with salt and pepper and cook for 3-4 mins breaking up any large pieces with a wooden spoon. Add the carrot and cook for 2-3 mins. Pour in the tomato and oregano sauce, stir and cook for a further 30-60 secs.
3. TO FINISH THE PASTITSIO:

Remove the baking dish from the oven and top with the pastitsio base mixture. Stir the creamy nutmeg sauce with a spoon then dollop over the top of the pastitsio base. Sprinkle over the cheese crumb and bake in the oven for 10-12 mins or until crumb is golden.
4. TO PREPARE THE BUTTERED BROCCOLI:

Wipe out the frying pan, spray with oil and place back over a medium-high heat. Once hot, add the broccoli and cook for 2-3 mins stirring occasionally to create a char. Add a knob of butter and cook for 30-60 secs or until butter has melted. Season with salt and pepper.
TO SERVE:

Spoon Greek beef pastitsio onto plates and serve with buttered broccoli on the side. Sprinkle over the parsley.