Macaroni Layer Pie
A favourite recipie contributed by Cilla Walsh.
1 tbsp vegetable oil
1 lb lean mince (beef, Chicken or pork)
4 oz onion skinned & chopped
1 garlic clove skinned & crushed
14 oz can chopped tomatoes
7 fl oz beef or chicken stock
1 level tsp mixed herbs (or more according to taste)
salt & pepper
8oz dried macaroni
1 ½ oz butter
3 level tbsp flour
¾ pint milk
2 level tsp mustard
4 oz cheddar cheese
Heat oil in a pan add mince & onion cook over a high heat for 5 to 8 mins or until they are lightly coloured. Break up the mince as you brown it spreading it evenly around the pan to prevent it forming into lumps
Add the garlic toms stock herbs & seasoning. Bring to the boil then reduce the heat & simmer uncovered for about 20 minutes or until the mince is tender & the liquid well reduced. Taste & adjust seasoning.
Meanwhile cook the macaroni in a large saucepan of boiling salted water for 10-12 mins or until tender. Drain & rinse under cold running water then drain for 2-3 mins.
Layer the mince & pasta alternatively in a lightly grease dish ending with a pasta layer on the top (usually two layers of each)
Melt the butter in a saucepan add the flour & cook stirring for 1-2 mins before gradually adding the milk. Bring to the boil then simmer for 2-3 mins.
Take off the heat and whisk in the mustard half the cheese & seasoning pour over the pasta.
Sprinkle the remaining grated cheese over the top of the pie. Stand the dish on a baking tray & bake in the oven at 200c (400f) mark 6 35-40 minutes until golden brown.
Contributed by Cilla Walsh