A couple of weeks ago I worked on a styling job where I had to make and style a Patitsio. I was given the recipe and told that it was a Greek dish similar to Musaka. Going through the recipe I could see how it was similar to Musaka: it was a baked layered dish with grilled aubergines, mincemeat and with a type of cheesy topping. I made the dish and it was absolutely delicious. The yoghurt topping added a tartness to the dish that countered the richness of the mincemeat, the potatoes added texture and the grilled aubergine a smokiness.
I went home telling my boyfriend how I was going to make him the best Greek dish ever, I even phoned my mom and told her all about a Patitsio and how to make it. It was not until I was about to post this recipe that I found out that what I made was not a Patitsio – well according to a Google search. For some reason just before I was going to upload this recipe I decided to have a look at other Patitsio recipes, well let me tell you they were completely different to what I made. For one all Patitsio recipes have pasta and a bechemel topping, my recipe has potato and a yoghurt topping,
All I can say is this is not a Patitsio, but on the other hand it is a absolutely delicious dish and whatever it is one should most definitely make it.
The below recipe was inspired by a recipe that I was given on a styling job, I have adapted it according to my own taste. At present I cannot give the full details of where I got the recipe from.
2tsp olive oil
1 tbls butter
1 onion, chopped
1 clove garlic, crushed
500 g Lean minced meat
1 tin Tomato purée
2 tsp dried origanum
3 sprigs of thyme, picked
2 Large potatoes, cooked and sliced
1 Aubergine, sliced and grilled
salt & pepper, to taste
500ml of Greek yoghurt
2 eggs, beaten
250g cheddar cheese, grated
Heat oil and butter in a heavy-based frying pan, add onion and garlic and fry until translucent. Add the herbs, salt and pepper (about a teaspoon of salt and ½ teaspoon of ground pepper), minced meat and cook till the meat browns. Add the tomato puree, sugar and check seasoning and adjust if needed. Reduce heat, cover with lid and simmer for 30 minutes.
Preheat your oven to 180 degrees Celsius:
Layer mincemeat, potato and aubergine in an oven-proof dish.
Mix yoghurt, eggs and the amount half of cheese together. Pour the yoghurt mixture on top and sprinkle the remaining cheese over.
Bake for 40 minutes.
A fancy…slightly healthier version of a Cottage pie maybe looks and sounds delish! Will try it soon.
Yay to see you you back. Lovely and comforting dish. Yum!
This sounds delish! Real comfort food.
I have a pasta cook book and it has a recipe for the pasta dish you mentioned, but in there it is called ‘Pasticcio’ and has the yoghurt topping you used here. I did see Rick Stein do the bechamel version though I guess there are multiple versions and names.