Ingredients

- 500 g Beefmaster lean beef mince
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced, or 1 tbsp garlic paste
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1⁄2 tsp black pepper
- 1 tsp salt
- 2 tbsp tomato paste
- 750 ml beef stock
- 1⁄4 cup all-purpose flour
- 500–750 ml full fat milk (or cream)
- 250 g pasta shells or macaroni
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 cup grated mature cheddar (or vegan cheese alternative)
- Fresh parsley, for serving

Method

1. Heat the olive oil in a large deep pan or pot. Add the onion and cook until softened.

2. Cook the pasta and add the broccoli if you like, or steam the broccoli in another pan with boiling water and salt.

3. Add the garlic and Beefmaster mince. Cook until browned, breaking up any large pieces.

4. Stir in the smoked paprika, oregano, salt, pepper, Dijon mustard and tomato paste. Cook for 1 minute. Remove the mince and wipe the pan clean with kitchen paper.

5. Add a dollop of butter to the pan, then add the slightly steamed broccoli. Sprinkle over the flour.

6. Pour in the milk and let the sauce thicken. Fold in the cheese, add the mince and then add the pasta. Stir well.

7. Bring to a gentle simmer, cover and cook for 10–12 minutes, stirring occasionally.

8. Remove from the heat and stir through more cheese until melted and creamy.

9. Garnish with fresh parsley and serve immediately.