Greek potato pastitsio
Ready in around 30 mins
- Energy: 2478kj (592Kcal)
- Protein: 42g
- Carbohydrate: 51g
- Fat: 21g
- Contains: Gluten, Milk, Tree nuts, Sulphites
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BEFORE COOKING:
Preheat oven to 210℃ (fan bake).
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1. TO PREPARE THE VEGETABLES:
Trim the ends off the green beans and cut in half. Cut the courgette into 1 cm cubes. Roughly chop the Italian parsley leaves, discard the stalks and set aside. Spray a small baking dish with oil. Place the steamed potatoes in a single layer on the base of the dish, season with salt and bake in the oven for 15 mins.
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2. TO PREPARE THE PASTITSIO BASE:
Place a non-stick frying pan 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 courgette to the pan and cook for a further 2-3 mins. Pour in the tomato and oregano sauce and cook for 30-60 secs.
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3. TO FINISH THE PASTITSIO:
Remove the baking dish from the oven and top with the pastitsio base mixture. Stir the bechamel sauce with a spoon then dollop over the top of the pastitsio base. Sprinkle over the cheesy crumb and bake in the oven for 10-12 mins or until crumb is golden.
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4. TO PREPARE THE BEANS:
Wipe out the frying pan, spray with oil and place back over a medium-high heat. Once hot, add the beans and cook for 2-3 mins. Add the toasted hazelnuts and cook for 30-60 secs. Remove from the pan into a salad bowl, season with salt and pepper and a drizzle of oil.
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TO SERVE:
Spoon Greek potato pastitsio onto plates and serve with the hazelnut beans on the side. Sprinkle over the parsley.
- 1 pack of premium beef mince
- 1 bag of steamed potatoes
- 1 pot of bechamel sauce
- 1 pot of tomato and oregano sauce
- 1 sachet of cheese crumb
- 1 sachet of toasted hazelnuts
- 1 courgette
- 1 bag of green beans
- 1 bag of Italian parsley
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