Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, greek lamb pastitsio bake with rocket salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Greek lamb pastitsio bake with rocket salad is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Greek lamb pastitsio bake with rocket salad is something that I have loved my whole life.

Greek lamb pastitsio bake with rocket salad #gousto #greek. Greek lamb pastitsio bake with rocket salad Matthew J Williams Bristol, UK. #gousto #greek. While pastitsio cooks, divide rocket between individual serving plates. Dice cucumber, tomato and shallot and place on top of rocket.

To get started with this recipe, we must prepare a few components. You can cook greek lamb pastitsio bake with rocket salad using 17 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Greek lamb pastitsio bake with rocket salad:

1. Prepare 500 g lamb mince
2. Make ready 2 tbsp dried oregano
3. Take 1 tsp ground cinnamon
4. Take 2 brown onion
5. Get 2 garlic clove
6. Take 2 beef stock cube
7. Take 100 g wild rocket
8. Prepare 400 g tortiglioni pasta
9. Make ready 4 tbsp tomato paste
10. Prepare 30 ml balsamic vinegar
11. Prepare 160 g mature cheddar
12. Take 60 g butter
13. Prepare 60 g flour
14. Get 700 ml milk
15. Prepare olive oil
16. Take pepper
17. Take salt

Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. When our pastitsio is assembled, including the béchamel, we wrap the pans in plastic wrap then foil and put them in our freezer. When our festival begins we unthaw and bake them off. Everything, including the béchamel, holds up very well.

Instructions to make Greek lamb pastitsio bake with rocket salad:

1. Here are the ingredients.
2. Preheat oven to 200C (fan). Boil a kettle. Heat a large, dry, wide-based pan over a medium heat.
3. Add the lamb mince to the pan and cook for 4-5 min. Break up the mince with a wooden spoon as you go.
4. Meanwhile, peel and finely dice the brown onions. Peel and finely chop the garlic.
5. Make a tomato stock: Dissolve the beef stock cubes and tomato paste in 550ml boiler water.
6. Add the diced onion and chopped garlic to the pan and cook for 7-8 min further (or until the onion has softened). Once softened, add the ground cinnamon and dried oregano and cook for 1 min further (or until fragrant). Once fragrant, add the tomato stock and cook for 4-5 min further (or until thickened to a ragu-like consistency).
7. Meanwhile, add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min (al dente!). Once done, drain and rinse under cold water and set aside for later. (This gets rid of the pasta starch and will stop it sticking together). Save for later.
8. Meanwhile, make a roux: Return the pot to a medium heat with 60g butter. Once melted, add 60g flour and stir with a wooden spoon for 1-2 min (or until a sandy paste forms).
9. Turn your roux into a bechamel sauce: Gradually whisk 700ml milk into the roux, a little at a time, and cook for 5 min (or until a smooth thick sauce remains).
10. Add the cooked pasta to the lamb and give everything a good mix up. Add the mix to an oven-proof dish and top with the bechamel sauce. Grate the cheddar cheese over the top and season with black better. Put the dish in the oven for 20-25 min (or until golden brown).
11. You now have 20-25 min to do chores and prepare the salad. To prepare the salad: Combine the balsamic vinegar and 4 tbsp olive oil in a bowl. Wash and dry the rocket. Combine and mix with the vinegar & oil. (Some pine nuts and crispy fried onions are also a nice addition.)
12. Keep an eye on the bake. Once golden, remove it from the oven. Allow a little time to cool slightly. Serve with the dressed rocket.

When our festival begins we unthaw and bake them off. Everything, including the béchamel, holds up very well. It one of our best sellers. I also thought tossing the pasta with butter & parmesan made it a little too heavy and rich-tasting. Here is our recipe for Pastitsio; a solid, comforting baked dish of pasta, tomatoes, lamb and milk, a standard in the "a fine square meal" category of Greek cuisine.

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