Greek Pastitsio


  • 1kg Macphie Béchamel with Butter Sauce
  • 1/2 tsp. freshly nutmeg
  • 200g grated Kefalotyri cheese (or Romano) 
  • 3 free range eggs, cracked and beaten
  • 500g lean minced beef
  • 2 medium onions, diced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 tbsp. tomato paste
  • 500g crushed plum tomatoes
  • 1 glass dry red wine
  • 2-3 allspice berries
  • 5 sage leaves, shredded
  • 1 tsp. dried oregano
  • 1/2 tsp. ground cinnamon
  • Salt and pepper to taste
  • 500g 1 package of tubed pasta 
Savoury sauce range of dishes


  1. In a large saucepan, add the olive oil and start sautéing the onions, garlic and bay leaves under medium-low heat, for 12-15 minutes for them to soften and be translucent.

  2. Add the ground beef, garlic, turn heat to high and brown the meat. Strain off any excess fat.

  3. Add the tomato paste and wine. Simmer until most of the wine has been absorbed.

  4. Add the crushed tomatoes, oregano, sage and bring to a boil. Now reduce to a simmer until the meat sauce has become thick

  5. Adjust seasoning with salt and pepper, remove the allspice and bay leaves. Add a pinch of cinnamon, stir it. Reserve.

  6. Get a large pot of  water boiling for the pasta. Upon boiling, generously salt the water and cook the pasta for approximately 10 minutes. Strain the pasta and reserve.

  7. To make the white sauce, heat the Macphie Béchamel with Butter Sauce until boiling, remove from the heat and leave to cool slightly before whisking in half of the Kefalotyri cheese, the grated nutmeg and then the beaten eggs.

  8. Mix well and season with salt and pepper.

  9. To assemble the Pastitsio, layer 75% of the cooked pasta into a deep baking dish, followed by the meat ragu, then the final 25% of the cooked pasta. Pour over the white sauce and sprinkle the top with the remaining Kefalotyri cheese.

  10. Bake at 170°C for 45 minutes, or until the top has set with a ‘wobble’.

  11. Leave to cool slightly before cutting and serving.