Greek Style Lamb Pastitsio Bake

While the pasta cooks, halve, peel and thinly slice the onion.

Peel and grate the garlic (or use a garlic press).

Preheat your grill to its highest setting. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Add the lamb mince to the onion and cook until browned, 5-6 mins. Use spoon to break up the mince as it cooks, then 

Meanwhile, in a medium bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount). Season with salt and pepper and set aside for now.

Trim the cucumber, then halve lengthways. Thinly slice widthways.

Once the lamb has browned, drain and discard any excess fat. Add the garlic and fry until fragrant, 1 min. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Stir the passata, red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts) into the lamb and bring up to a boil.

Lower to a simmer and cook until thickened slightly, 3-4 mins. Stir in the cooked pasta, then transfer to an appropriately sized ovenproof dish. 

Next, wipe out the (now empty) saucepan used for the pasta, then add the butter (see pantry for amount) and melt on medium heat.

Once the butter has melted, add the flour (see pantry for amount) and cook, stirring regularly, 1-2 mins - you've made a roux!

Stir in the water (see pantry for amount) and creme fraiche, then keep mixing until you have a smooth sauce.

Add the hard Italian style cheese and season with salt and pepper. Stir well.

Pour your creamy sauce evenly over your pasta, then grill until golden and bubbly, 3-4 mins. TIP: Put the dish onto a baking tray to catch any drips.