Pastitsio

Method

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1. For the white sauce
2. 1.Melt butter in a medium-sized pot over low heat
3. 2.Turn off the heat and sieve your flou rinto the pot until there are no chunks left, then gradually stir it into the butter
4. 3.Stir in half the milk bit by bit until the flour is dissolved
5. 4.Return the pot to heat and stir in the remainder of the milk, bit by bit. If the mixture is still chunky, you can use a sieve to strain chunks from the sauce
6. 5.Let the mixture cool for a few minutes, then stir the eggs in one by one until mixed through
7. 6.Add a handful of grated parmesan cheese or add a little grated halloumi
8. For the pastitsio
9. 1.Preheat the oven to 180 degrees on bake
10. 2.Heat canola oil over a medium high heat in a large pan and add onions, cooking until softened
11. 3.Add beef mince to the pan and cook until browned, leaving a little bit of moisture in the pan
12. 4.Add dried mint leaves, dried parsley, ground cinnamon, ground nutmeg, ground cloves, salt and cracked pepper and stir through
13. 5.Boil a large pot of salted water and then add the pasta noodles. Cook as per packet instructions
14. 6.When the noodles are cooked, strain them and then split in half into 2 bowls
15. 7.In a large, deep baking dish, evenly spread out 1 bowl of noodles trying to keep them facing the same direction, then spread the mince mixture over top and sprinkle grated parmesan cheese
16. 8.Spread the second bowl of noodles over the mince and then sprinkle over more grated parmesan. You can also add extra grated halloumi for a more cheesy outcome
17. 9.Evenly pour over the white sauce
18. 10.Sprinkle over a dash of cinnamon, nutmeg and cloves
19. 11.Place the dish into the oven on the lowest rack for 30 minutes
20. 12.Move the dish to the top rack and let the cheese get crispy for the final 10 minutes (make sure to keep an eye on the Pasticio at this point – it can crisp up very quickly)