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Beef and mushroom potato pie

Serves: 4 people
Prep time:



  • 375mL Pack Campbell’s Real Stock - Beef
  • 800g potatoes, peeled and chopped
  • 1 tbs butter
  • ¼ cup of milk
  • 1 tblspn of olive oil
  • 1 onion, finely diced
  • 2 carrots, grated
  • 150g mushrooms, finely chopped
  • 2 cloves of garlic, chopped
  • 500g beef mince
  • 2 tblspn of tomato paste
  • 1 tsp dried thyme
  • 2 tbs of plain flour
  • ½ cup of grated tasty cheese


  1. Preheat oven to 180°C.
  2. Place potatoes in a large saucepan of boiling salted water. Cook for 20 minutes or until tender. Drain, return to saucepan. Add butter and milk and mash until smooth.
  3. Heat oil in a large saucepan over medium heat. Add onions and cook for 3 minutes. Add carrot, mushrooms and garlic and cook for 5 minutes or until vegetables have softened.
  4. Increase heat to high, add mince and cook for 5 minutes or until mince has browned. Stir in tomato paste and thyme, cook, stirring, for a further 2 minutes.
  5. Remove from heat and stir in flour until combined. Slowly add Campbell’s Real Stock, stirring after each addition. Return to heat, bring to the boil, stirring constantly, then cook for a further 5 minutes, until sauce has thickened. Spoon into a 2 litre (8-cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 15 minutes or until golden.