Heat a large saucepan / casserole pot, and gradually add the mince breaking it down and stirring it round with a wooden spatula to brown it and release its fat.

Once mince has been browned remove the mince from the saucepan / casserole pot with a slotted spoon and set it aside.

Add the onions and carrots to the mince fat, saute for 2 - 3 minutes, stirring continually. Add the garlic, saute for a further 2 – 3 minutes then add the tomato puree, ground cinnamon, oregano and chopped tomatoes.

Add the mince back to the saucepan / casserole pot, stir to mix everything together and then add the boiled water with the crumbed beef stock cube in. Bring mixture to a boil, season to taste and then reduce to a simmer. You want to cook this until most of the liquid has evaporated to leave a thick meat sauce.

Pre-heat Oven to 180C Fan

Meanwhile, whilst the sauce is cooking down, cook the 200g macaroni in boiling salted water for approximately 12 minutes. Drain the macaroni in a sieve.

In a saucepan, with a low heat under, make the cheese sauce by whisking the cold milk and corn flour until they thicken, then add 75g of the cheese. Keep whisking together to remove all lumps. Season to taste with salt and pepper and remove from the heat.

In an ovenproof dish layer firstly ½ of the cooked macaroni, then all of the meat sauce, then the rest of the macaroni and finally top with the cheese sauce.

Sprinkle the top of the cheese sauce with the remaining 75g grated cheese and then grate fresh nutmeg over the top, or sprinkle ground nutmeg over. The amount here is a personal preference. Personally I do not like too much as it can completely over power the flavour of the dish.

Cook the Pastitsio in the oven for 20 - 25 minutes until the cheese bubbles and the top browns.

Remove from the oven and leave to sand for 15 – 20 minutes before serving.