Smoked Greek Pasticcio Recipe

Smoked Greek Pasticcio Recipe

A light smoking with Alder or Apple wood 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.



500 Ml (2 cups) macaroni, cooked and drained

2 Eggs, lightly beaten

75 Ml (⅓ cup) grated Parmesan cheese


750 G (1 ½ 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


75 Ml (⅓ cup) butter

75 Ml (⅓ cup) all-purpose flour

Pinch of each: salt, nutmeg

750 Ml (3 cups) milk

2 Eggs, lightly beaten

75 Ml (⅓ cup) grated Parmesan cheese



Combine the macaroni, eggs and cheese.

Spread over the bottom of a greased 33 x 23 cm (13 x 9 in) baking dish.

Set aside.


Sauté the smoked ground beef, mushrooms and onions in a large skillet until tender and browned.

Drain off fat.

Stir in tomato sauce and seasonings.

Simmer, uncovered. Meanwhile, prepare the topping.


In a large saucepan, melt butter.

Stir in flour, salt and nutmeg.

Add milk.

Cook, stirring until thickened and bubbly.

Gradually stir into the eggs, then return to the saucepan.

Cook over low heat for one minute longer.


Spread meat filling over macaroni.

Spread topping overall.

Sprinkle with Parmesan cheese.

Bake at 180°C (350°F) for 35 – 40 minutes; or until golden brown and bubbling.


Alder Bisquettes for Bradley Smokers

Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.

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