1. Clean and wash the kheema.
2. Heat oil in a kadai or a heavy bottomed vessel.
3. Add ginger- garlic paste and green chillies and saut� for a few minutes.
4. Add finely chopped onions and fry them on a low flame till they turn pink .
5. Add the kheema, turmeric powder and salt.
6. Cover with a lid having some water on it and cook on a low flame .
7. Let the kheema cook in its own water.
8. If you feel the water has dried, you can add a little water and continue cooking. Mix at regular intervals.
9. After the kheema is almost done, add coriander powder, cumin seed powder, garam masala powder and red chillie powder.
10. Saut� for 8 to 10 minutes on a low flame till completely done.
11. The cooked kheema should be fairly dry .Keep aside to cool completely.
12. Boil the potatoes and mash them when still hot.
13. Add butter, salt and pepper to the mashed potatoes and mix well.

For the White Sauce:

1. Lightly heat butter in a sauce pan, add flour and saut� on a low flame till golden in colour.
2. Remove from gas and add milk, stirring continuously with another hand to avoid lumps.
3. Add grated cheese and cook on a medium flame till the sauce is of pouring consistency.
4. Remove from fire, add salt and pepper.

To Arrange in the Baking Dish:

1. Greaset the baking dish with a tsp of butter on all sides.
2. Arrange half of the mashed potatoes at the bottom of the dish.
3. Evenly spread out the kheema on the potatoes.
4. Cover the kheema with the remaining mashed potatoes.
5. Pour the white sauce on it.
6. Garnish with boiled macaroni and thin tomato rings.
7. Evenly grate cheese on it.
8. Bake at 180 to 200 degree C for 30 minutes.
9. Serve hot with garlic bread.