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Greek pastitsio
Greek pastitsio

Greek pastitsio

Preparation 20 min
Cooking time 1 h
Servings 6

Ingredients

  • 500 ml (2 cups) macaroni
  • 30 ml (2 tbsp) olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 300 g (10 oz) lean ground beef
  • 300 g (10 oz) lean ground lamb
  • Salt and freshly ground black pepper
  • 5 ml (1 tsp) ground cinnamon
  • 7 ml (1 1/2 tsp) ground cumin 
  • 7 ml (1 1/2 tsp) dried mint, crushed
  • 375 ml (1 1/2 cups) beef broth
  • 45 ml (3 tbsp) tomato paste
  • 50 ml (3 tbsp + 1 tsp) butter
  • 90 ml (3/8 cup) all-purpose flour
  • 500 ml (2 cups) whole milk
  • 750 ml (3 cups) Emmenthal, grated
  • 125 ml (1/2 cup) Greek yogurt
  • 60 ml (1/4 cup) Parmesan, grated

Preparation

  1. Preheat the oven to 190°C (375°F).
  2. Cook the macaroni al dente, following the directions on the package.
  3. Set aside.
  4. In a skillet, heat the oil over medium-high heat. Soften the onion for 2 to 3 minutes, stirring occasionally.
  5. Add the garlic and cook for another minute, stirring continuously.
  6. Add the ground beef and lamb.
  7. Season with salt and pepper.
  8. Cook for 2 to 3 minutes, breaking the meat apart as it browns.
  9. Remove the excess fat.
  10. Add the spices, beef broth and tomato paste. Simmer for about 20 minutes or until the sauce thickens.
  11. Set aside.
  12. Meanwhile, in a saucepan, melt the butter over medium heat.
  13. Add the flour and cook for 2 to 3 minutes, stirring frequently.
  14. With a whisk, stir the milk into the roux.
  15. Season with salt and pepper.
  16. Bring to a boil, whisking continuously.
  17. Simmer for 5 minutes.
  18. Remove from the heat.
  19. Add the Emmenthal and yogurt.
  20. Set aside.
  21. In a bowl, mix the macaroni with the cheese sauce. Spread half of this mixture in a 20 cm (8 in.) square Pyrex dish.
  22. Add the meat mixture and top with the rest of the macaroni.
  23. Sprinkle with Parmesan.
  24. Cook in the oven for 20 minutes.
  25. Serve hot.
Availability in stores