1é2 beef stock cube or gel or 150 milliliters beef stock
Salt and 1/2 teaspoon freshly ground black pepper to taste
1 fat spring onion (scallion), finely sliced
250 milliliters crème fraiche/sour cream
100 grams parmesan or other full flavoured hard yellow cheese, grated
1 level teaspoon of cornflour
Heat half the oil in a large non-stick frying pan until hot. Add half the beef and brown well all over whilst breaking up large pieces. A little sizzle and colour is good here. Tip into a bowl and repeat with the rest of the meat.
When it is also done, add back in the rest of the meat along with The Spice Tailor sauces and stock as well and a good splash of water to the pan if you are using a cube of stock.
Season well with black pepper and a little salt and bring to a simmer. Simmer for 20 minutes or until the beef is soft. Give the pan the occasional stir. Once done, stir in the spring onion white bits. If it is too thick, loosen with a little boiling water.
Mix the crème fraiche, spring onion greens, corn flour and a small splash of water to loosen to a creamy pouring consistency. Season lightly with salt and black pepper. Preheat the oven to 180C.
Line the base of a small rectangular oven-proof dish with a little of the meat and sauce. Please a layer of pasta sheets over the meat and sauce. Spoon over another even layer of the meat and sauce, top with a good covering of the creamy sauce and a generous sprinkling of the cheese. Repeat the layers finishing with a layer of pasta and topped with an even amount of the crème fraiche sauce and then another cheese layer.
Bake for 20-30 minutes until hot all the way through and a golden crisp topping.