Tired of Shepherd’s pie? Try this Greek-inspired meat pie instead!
ingredients
Pastitsio Pie
Sauce
directions
Preheat oven to 350 degrees F (180 degrees C).
In nonstick skillet, melt half of the butter over medium heat; cook onion and garlic, stirring, for 3 minutes.
Stir in beef, oregano, cinnamon, salt and pepper; cook, stirring, for 7 to 10 minutes or until no longer pink.
Drain off fat.
Stir in tomatoes, tomato paste and vinegar; cook, stirring, for 3 minutes.
Remove from heat; stir in parsley. Set aside.
Meanwhile, in large pot of boiling salted water, cook macaroni for 8 to 10 minutes or until tender but firm.
Drain and refresh under cold water; drain again and set aside.
Make sauce (see Sauce Directions).
Grease 10-inch (25 cm) deep pie plate with remaining butter; sprinkle with bread crumbs.
Spoon in half of the macaroni.
Spread meat mixture evenly over top, pressing down lightly; sprinkled with one-third of the Parmesan.
Spoon remaining macaroni over top; carefully pour sauce over macaroni.
(Make ahead: Cover and refrigerate for up to 1 day. Let stand at room temperature for 30 minutes; add 10 minutes to baking time.)
Sprinkle with remaining Parmesan.
Bake on baking sheet for 50 to 60 minutes or until golden.
In saucepan, melt butter over medium heat; stir in flour and cook, whisking, for 2 minutes, without browning.
Gradually whisk in milk and cook, whisking, for about
5 minutes or until thickened; remove from heat.
Stir in cottage cheese, egg, nutmeg, salt and pepper.