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  • 65 Minutes
  • Medium
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Serves: 2, Preparation time: 15 minutes, Cooking time: 50 minutes



  • 1 Set the oven to 375°F.
  • 2 Cook the pasta in boiling water for 10-14 mins, or as directed on the packet, until just tender, then drain well.
  • 3 Meanwhile, heat the oil in a pan. Add the onion and cook it over a medium heat for 4-5 mins, until it starts to soften. Add minced meat and celery to pan and cook for a further 5-8 mins, stirring well so the meat browns all over.
  • 4 Add flour to the pan and cook for a further minute, stirring until the mixture has thickened, then stir in the tomatoes and 1⁄4 pint boiling water. Stir well while the mixture comes to the boil.
  • 5 Stir in stock cube, then add the Worcestershire sauce and seasoning to taste. Simmer for 2-3 mins.
  • 6 Remove the pan from heat and stir in drained pasta. Tip the mixture out into a gratin dish and level the surface.
  • 7 To make the topping, melt the butter in a pan and add flour. Cook for 1-2 mins until mixture forms a thick paste, then gradually pour in the milk, beating well and allowing mixture to come to the boil between each addition of liquid.
  • 8 Remove pan from heat and add mustard powder and half the cheese. Season to taste. Spoon sauce over pasta, spreading it to cover. Sprinkle remaining cheese over.
  • 9 Bake in the centre of the oven for 30-40 mins, or until the mixture is golden on top and sizzling hot. Serve immediately.