Nanna Kay's Macaroni and Meat Pie


Serves 5
Prep time:
15 minutes
Cooking time:
50 minutes


450g macaroni
For the meat sauce:
1/2 tbsp olive oil
75g onion finely chopped
5g garlic
500g very lean minced beef
900g fresh tomatoes pulsed down
20g tomato puree
30g chopped parsley
1g white pepper
For the cream sauce
50g polyunsaturated margarine
20g corn flour
600ml warm milk
2g grated nutmeg
Handful grated cheese (35g)



  1. Make the meat sauce first: place the olive oil in the heavy based saucepan.
  2. Pop in the onion and garlic and fry gently for a few minutes
  3. Add in the minced beef, add in tomatoes, tomato puree, parsley and pepper.
  4. Add a little water and cover the pan if the dish starts to dry out. Remove any excess fat.
  5. Cook for around 35 minutes.
  6. To make the sauce: melt the butter in the pan, stir in the cornflour, gradually stir in the warm milk, add in the nutmeg and grated cheese.
  7. Boil up the macaroni until nearly soft (al dente), drain and coat with olive oil.
  8. To put the dish together: preheat the oven to 190°C /Fan 170°C / Gas Mark 5.
  9. Spread half the macaroni on the base of an oven proof dish. Pour half the cheese sauce over the top of this. Pour the whole of the mince sauce over the top of this
  10. Spread the remaining macaroni over this and top with the remaining cheese sauce.
  11. Sprinkle the grated parmesan on top of this and bake until golden on the top. Don’t panic if you think it’s going a bit dry just make a few holes in the top of the dish and sprinkle a little water over the top and pop back into the oven.