A few years ago, Kieran and I spent some time in Santorini, where we ate some amazing food. One of my favourite dishes that I tried was Pastitsio, which is a layered pasta dish made with spiced lamb and cheese sauce.

It’s almost like a combination of moussaka and lasagne and I am very much a fan of it. I’ve made it numerous times at home since and this is the best recipe for it I’ve found so far. 

Serves 6

Ingredients

• 250g macaroni pasta
• 2 eggs, beaten lightly
• 60g coarsely grated kefalotyri cheese (or use parmesan)
• 2 tbsp fresh breadcrumbs

Meat sauce

• 2 tbsp olive oil
• 2 medium brown onions, chopped finely
• 750g minced lamb
• 400g can chopped tomatoes
• 90g tomato paste
• 125ml beef stock
• 60ml dry white wine
• 1/2 tsp ground cinnamon
• 1 egg, beaten lightly

Cheese sauce

• 90g butter
• 75g plain flour
• 875ml milk
• 80g coarsely grated kefalotyri cheese
• 2 egg yolks

Instructions

1. Preheat the oven to 180c/160c fan. Oil a shallow 2.5 litre oven proof dish.
2. Heat the oil in a large saucepan and cook the onion and lamb, stirring until the lamb is browned.
3. Stir in the tomato, paste, stock, wine and cinnamon. Simmer uncovered for 20 minutes or until the mixture is thick. Cool, then stir in an egg.
4. To make the cheese sauce, melt the butter in a medium pan, then add the flour. Cook, stirring until the mixture bubbles and thickens. Remove from the heat and gradually stir in milk.
5. Stir over heat until the sauce boils and thickens; stir in the cheese. Cool for 5 mins and stir in the egg yolks.
6. Cook the pasta in large pan of boiling water until tender. Combine the hot pasta, egg and cheese in a large bowl. Spoon pasta into the dish, gently pressing down to flatten the layer.
7. Top the pasta evenly with meat sauce; pour the cheese sauce on top and smooth the surface. Sprinkle with breadcrumbs.
8. Bake for 1 hour or until browned lightly. Stand for 10 mins before serving.