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Heat oil on high in large pan, brown beef breaking it up as you go, remove with slotted spoon. Cook garlic and onion until translucent, return beef into pan, add spices, stir. Mix in flour then stock, cook 5 min on medium until filling thickens (should heap on spoon). Spread in 23 x 33 cm (9 x 13”) dish, set aside to cool.
In large pot, melt butter on medium high, cook corn 5 min. Add salt, milk, basil, blitz until you no longer see whole kernels. Cook 5 min stirring constantly until it’s thick enough to heap on spoon.
Top beef with egg, olives, raisings, spread over corn, sprinkle with sugar then paprika. Bake 40-45 min at 200°C/390°C (180°C fan) until surface is really golden, stand 15 min to set, then cut and serve like lasagna!