Greek-Style Lamb Wholewheat Pastitsio Bake With Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Add your mince and cook for 4-5 min, breaking it up with a wooden spoon as you go

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Dissolve your beef stock mix and tomato paste in 300ml [450ml] [550ml] boiled water – this is your tomato stock

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 your ground cinnamon (not a fan of cinnamon? Only add a little!) and dried oregano and cook for 1 min further or until fragrant

When fragrant, add the tomato stock and cook for 4-5 min further or until thickened to a ragù-like consistency – this is your ragù

Meanwhile, add your pasta 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 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain and rinse under cold water and set aside for later

Tip: This will get rid of the starch and will stop the pasta sticking together!

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil to a separate pot over a medium heat

Once hot, add 20g [30g] [40g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Gradually whisk 250ml [375ml] [500ml] milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Add the cooked pasta to the ragù and give everything a good mix up – this is your Greek-style mince pasta

Add the Greek-style mince pasta to an oven-proof dish and top with the béchamel sauce

Grate your cheddar cheese over the top and season with a generous grind of black pepper

Put the dish in the oven for 20-25 min or until golden brown and the mince is cooked through (no pink meat!) – this is your Greek-style mince pastitsio bake

Combine your balsamic vinegar and a drizzle of olive oil in a bowl

Wash your salad then pat it dry with kitchen paper

Add the salad to the bowl and stir it all together – this is your dressed salad

Once golden, remove the Greek-style mince pastitsio bake from the oven and allow to cool slightly