Noodle Pie

Name: Noodle Pie
Yield: Serves 6
Ingredients: 500 g (1 lb) lean minced beef; 1 tablespoon sunflower oil; 500 g (1 lb) spinach, stalks removed, washed and drained; 125 g (4 oz) tagliatelle or other wide flat egg noodles; 3–4 pinches cayenne pepper; 8-10 sage leaves, chopped finely; 2 large cloves garlic, chopped finely; 1 tablespoon tomato purée; 900 ml (1½ pints) milk; 40 g (1½ oz) plain flour; 2 teaspoons ground mace; 40 g (1½ oz) butter; Salt and black pepper; Salt and black pepper; 125 g (4 oz) grated Cheddar cheese; 125 g (4 oz) tagliatelle or other wide flat egg noodles

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

I made this pasta pie during one of the school holidays and it has remained a family favourite ever since. It is a practical family dish as you can prepare it in advance and reheat when necessary.

Ingredients

125 g (4 oz) tagliatelle or other wide flat egg noodles
500 g (

Dinner
Noodles
Pie
Spicy

Method

Cook the pasta in plenty of boiling salted water until al dente. Drain and rinse under cold running water, then keep on one side. Meanwhile, cook the spinach in a little boiling water in a covered pan for 1-2 minutes, just until limp. Drain, press out the moisture thoroughly and leave on one side.

Heat the sunflower oil in a frying pan over a high heat. Add the minced beef and st