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Gluten Free Pastitsio

Gluten Free Pastistio the way my mama makes it! Greek/British Version!
Author The Gluten Free Greek

Ingredients

  • 750 g lean mince beef or lamb if you prefer
  • 2 large white onions
  • 500 g gluten free pasta
  • Gluten Free beef or lamb stock cube
  • 500 g carton of Pasata or tinned tomatoes
  • For béchamel sauce:
  • 150 g strong mature cheddar
  • 500 ml milk or cream or both
  • 50 g butter
  • 3 heaped tablespoons gluten free plain flour

Instructions

  1. Add mincemeat to half a pint of water. Cook until water has absorbed, but be careful not to burn.
  2. Add half a pint of boiled water with a stock cube in it.
  3. Add the tin of tomatoes, salt and pepper, oregano and a glass of red wine (optional)
  4. Cook on a low heat so the meat absorbs the flavours. Top up with more water if needed.
  5. Cook and drain the pasta and set aside.
  6. Place the butter, milk and flour on a low heat and keep stirring until it forms a smooth paste. Can use a hand whisk if required. You can add cheese to the sauce or keep for the top of the pastitsio.
  7. In an ovenproof dish, place a layer of pasta, then meat, and continue until all ingredients have been used. Top with the béchamel sauce. You can make more béchamel sauce and top each layer if you wanted.
  8. Cook for around 30-45 mins at 180°C until golden brown.
  9. Enjoy with a GREEK salad!