Wholemeal Macaroni Pie

Serves: 6

Ingredients:

Pastry:
4 ounces (125 g) butter
2 cups wholemeal flour
1 egg
2-3 tablespoons milk
Filling:
2 ounces (60 g) butter
1 onion, chopped
1 cup tomato soup
1 pound (500 g) ground beef (mince)
1 packet Cream of Mushroom Soup Mix
Topping:
2 ounces (60 g) butter
3 tablespoons flour
1 cup milk
1 cup macaroni, cooked
4 ounces (125 g) grated tasty cheese

Microwave Method:

Pastry:

1. Rub butter into flour until it resembles fine breadcrumbs.
2. Add egg and enough milk to form a soft dough. Refrigerate 1 hour.

Filling:

1. Place butter and onion in a large bowl, cook for 2-3 minutes on HIGH. Add beef, tomato soup and Mushroom Soup Mix. Cook for 12-15 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.

Topping:

1. Melt butter for 1 minute on HIGH, add flour and cook a further 1 minute on HIGH. Add milk and cook 4-5 minutes on HIGH, stirring every minute. Add macaroni to white sauce, mix well.
2. Roll out pastry to line a 8 inch (20 cm) pie plate. Bake blind 8-10 minutes on HIGH.
3. Place beef mixture into pie shell. Spoon macaroni mixture over beef. Top with cheese.
4. Cook 10-12 minutes on MEDIUM HIGH.

Convection Microwave Method:

Pastry:

1. Rub butter into flour until it resembles fine breadcrumbs.
2. Add egg and enough milk to form a soft dough. Refrigerate 1 hour.

Filling:

1. Place butter and onion in a large bowl, cook for 2-3 minutes on HIGH. Add beef, tomato soup and Mushroom Soup Mix. Cook for 12-15 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.

Topping:

1. Melt butter for 1 minute on HIGH, add flour and cook a further 1 minute on HIGH. Add milk and cook 4-5 minutes on HIGH, stirring every minute. Add macaroni to white sauce, mix well.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Roll out pastry to line a 8 inch (20 cm) pie plate. Bake blind 10-15 minutes on LOW MIX/BAKE.
4. Place beef mixture into pie shell. Spoon macaroni mixture over beef. Top with cheese.
5. Bake 15-20 minutes on LOW MIX/BAKE.