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Pastitsio Pie My Way
Ingredients
Sauce:
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) flour
1 cup (250 mL) milk
1 cup (250 mL) cottage cheese
1 egg, beaten
Pinch each of nutmeg, salt and pepper
Pie:
1 tablespoon (15 mL) butter, divided
1 onion, chopped
3 garlic cloves, finely chopped
11⁄2 pounds (750 g) lean ground beef
1⁄2 teaspoon (2 mL) dried oregano
1⁄2 teaspoon (2 mL) ground cinnamon
1⁄2 teaspoon (2 mL) salt
1⁄4 teaspoon (1 mL) pepper
1 can (14-ounce/398 mL) stewed tomatoes, chopped
1 can (5.5-ounce/156 mL) tomato paste
1 tablespoon (15 mL) red wine vinegar
1⁄4 cup (50 mL) fresh chopped parsley
3 cups (750 mL) zucchini, shredded (about 3 medium)
1 cup (250 mL) fresh grated parmesan cheese
Directions
Prepare sauce: In a saucepan, melt butter over medium heat until bubbly. Add flour and cook, whisking for about 2 minutes to remove raw taste of flour. Slowly add milk; cook until thickened. Remove from heat and add cottage cheese, egg and spices. Set aside.
In a large frying pan, cook onion and garlic in 11⁄2 teaspoons (7 mL) butter. Stir in beef, oregano,
cinnamon, salt and pepper; cook until meat is no longer pink. Drain off fat.
Stir in tomatoes, tomato paste and vinegar.
Cook for 3 minutes. Remove from heat, stir in
parsley; set aside.
Lightly grease a 10-inch (25 cm), deep pie plate with remaining 11⁄2 teaspoons (7 mL) butter. Drain the shredded zucchini and spoon half into the pie plate. Spread with meat mixture, then layer 1⁄3 of the parmesan cheese, and remaining zucchini.
Cover with sauce and top with remaining 2⁄3 of parmesan. Place dish on a baking sheet and bake at 350°F (180°C) for 50 to 60 minutes, or until golden brown. Makes 6 servings.