Greek Pasticcio

  • Beef
  • Vegetables
712 days ago

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Bradley Smoker & Friends

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Serves 8-10

A light smoking of both meat and vegetables gives this dish an interesting touch. Smoke the sliced mushrooms and chopped onions on a mesh rack in the upper half of the smoker about 30 minutes.

Ingredients:

Bottom:

  • 500 mL (2 cups) macaroni, cooked and drained
  • 2 eggs, lightly beaten
  • 75 mL (1/3 cup) grated Parmesan cheese

Filling:

  • 750 g (1 1/2 lb.) med/lean ground beef, smoked
  • 500 mL (2 cups) sliced mushrooms, smoked
  • 1 medium onion, finely chopped, smoked
  • 1 - 398 ml (14 oz.) tomato sauce
  • 5 mL (1 tsp.) chopped garlic
  • 5 mL (1 tsp.) each salt, pepper, cinnamon

Topping:

  • 75 mL (1/3 cup) butter
  • 75 mL (1/3 cup) all purpose flour
  • pinch of each: salt, nutmeg
  • 750 mL (3 cups) milk
  • 2 eggs, lightly beaten
  • 75 mL (1/3 cup) grated Parmesan cheese

Preparation:

Bottom:

  1. Combine the macaroni, eggs and cheese
  2. Spread over the bottom of a greased 33 x 23 cm (13 x 9 in.) baking dish
  3. Set aside

Filling:

  1. Sauté the smoked ground beef, mushrooms and onions in a large skillet until tender and browned
  2. Drain off fat
  3. Stir in tomato sauce and seasonings
  4. Simmer, uncovered. Meanwhile prepare topping

Topping:

  1. In a large saucepan, melt butter
  2. Stir in flour, salt and nutmeg
  3. Add milk
  4. Cook, stirring until thickened and bubbly
  5. Gradually stir into the eggs, then return to the saucepan
  6. Cook over low heat for one minute longer

Assembling:

  1. Spread meat filling over macaroni
  2. Spread topping over all
  3. Sprinkle with Parmesan cheese
  4. Bake at 180°C (350°F) for 35 - 40 minutes; or until
  5. golden brown and bubbling