Campbells Kitchen

Method

• Preheat oven to 180°C.
• 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.
• 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.
• 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.
• 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 2 Litre (8-cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 15 minutes or until golden.

Ingredients

375mL Pack Campbell’s Real Stock - Beef
800g potatoes, peeled
and chopped
1 tblspn 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 tspn dried thyme
2 tblspn of plain flour
½ cup of grated tasty cheese