Lamb Pastitsio

Lamb Pastitsio

Athens is my favourite European city and last time I was there, a very good friends’ mum made me this delicious traditional Greek dish that I go back to time and time again. It’s the essence of comfort food and just what I feel like eating as we transition into deep, dark winter. It’s basically a Greek lasagne and is just as simple to make! I hope you love it just as much as I do. This recipe makes six individual 500ml ramekins.

6 Servings
Prep 30
Cook 1 Hour


  • 1 brown onion, diced
  • 3 cloves of garlic, crushed
  • 1kg lamb mince
  • 800g diced tin tomatoes
  • lamb OXO cube
  • 1 cinnamon quill
  • 2 fresh bay leaves
  • 20g fresh oregano
  • 300g shell pasta
  • panko to sprinkle
  • nutmeg to garnish

For the béchamel

  • 50g butter
  • 40g plain flour
  • 2 ½ cups milk


  1. Saute onion and garlic in olive oil until softened, add mince and cook until brown. Sprinkle in crushed OXO cube and add tomatoes and fresh herbs, bring to a simmer then turn down and cook for an hour. If you notice the pan getting a little dry, add some more water.
  2. For the béchamel, melt the butter in a pan, add the flour and beat until smooth. Cook out the flour for a further two minutes, then add the milk and cook until thickened. Add a little salt to taste and set aside.
  3. Cook pasta until al dente. It will be cooked again in the oven so ensure not to take it any further or it will become much too soft!
  4. Build your individual pastitsio. First cover the base with pasta, add a layer of meat and finish with the béchamel. Finely grate the nutmeg over and finish with a generous sprinkle of panko. Cook in a 180 degree oven for 20 minutes or until golden and serve!