Pastitsio with Barber’s 1833 Vintage Reserve

Pastitsio with Barber’s 1833 Vintage Reserve
Posted 17 January 2016 by Barber's Cheese
  • For the meat sauce:

    2 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 500 g / 1 lb 2 oz minced steak

  • 1 tsp ground cinnamon

  • 200  ml / 7 fl oz red wine

  • 400 g / 14 oz can chopped tomatoes

  • 2 tsp chopped fresh mint

  • Salt and freshly ground black pepper

  • For the macaroni:

    250 g / 9 oz macaroni

  • 55 g / 2 oz butter

  • 55 g / 2 oz plain flour

  • 600  ml / 1 pt milk

  • 175 g / 6 oz Barber’s 1833 Vintage Reserve Cheddar, grated

  • ½ tsp freshly grated nutmeg

  • 1 egg, beaten

  • 1.

    For the meat sauce, heat the oil in a medium-sized pan, add the onion and garlic and cook gently for 10 minutes, or until the onion is soft but not browned. Add the mince and stir until browned.

  • 2.

    Stir in the cinnamon, then add the red wine and allow it to bubble for a minute. Add the tomatoes and mint and season with salt and pepper. Simmer very gently for 40 minutes until thickened, but still moist.

  • 3.

    Meanwhile, cook the macaroni as directed on the pack, taking care not to overcook it. Drain and rinse with cold water.

  • 4.

    Heat the oven to 180C/Gas 4. In a saucepan, melt the butter, stir in the flour and cook for 1 minute. Gradually stir in the milk and cook for 5 minutes. Add half the cheese and the nutmeg and season with salt and pepper. Mix the macaroni into the cheese sauce then stir in the egg.

  • 5.

    Spread half the macaroni over the base of a 2L ovenproof dish. Cover with the meat sauce then the remaining macaroni. Sprinkle the remaining cheese on top. Bake for 40 minutes until bubbling hot and golden brown.

  • 6.

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