The key is in its simplicity: good-quality beef, and a good white sauce, cooked with care and attention, and fresh peas.

 

Serves 8

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Ingredients

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3 tbsp olive oil

1kg lean beef mince, free-range organic

6 ladles of mixed veg soup

About 400g dried pasta sheets, gluten free flour will work

80g cheddar cheese, grated

1½ ltr full fat milk, oat milk will work

100g butter

100g plain flour, gluten free flour will work

Salt and pepper

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Method

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Preheat the oven to 180°C

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Tip in the beef mince. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan.

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When the mince is mostly broken down, stir in the mixed veg soup and bring to a simmer, you may need to add another ladle or two depending on the sixe of your ladle.

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Let it gently simmer for up to an hour, stirring occasionally to stop the bottom catching, or until the meat is tender. Taste and season.

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To make the béchamel sauce, melt 100g butter in a saucepan then, using a wooden spoon, mix in 100g plain flour and cook for 2 minutes.

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Stir in the milk, a little at a time – the mix will thicken at first to a doughy paste, but keep going, adding milk gradually to avoid lumps.

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When all the milk is in, bring to a gentle simmer, stirring constantly (if you have lumps, give it a quick whisk). Gently bubble for a few mins until thickened.

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Season with salt, pepper and a good grating of cheese.

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Spread a spoonful of the meat sauce over the base of a baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel.

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Repeat the layers – meat, pasta, béchamel – two more times. Once you've added the final layer of pasta, the last of the béchamel then add the remaining cheese.

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Sit the dish on a baking tray to catch spills and bake for 45 minutes or until bubbling, browned and crisp on top.

 

Serve with carrots and peas, a salad and garlic bread.