Campbells Kitchen

Method

• Preheat oven to 220°C.
• Heat oil in a large frying pan over high heat. Add mince, mushrooms, carrots and garlic and cook until browned.
• Stir in flour. Gradually add 2 cups stock and stir until combined. Bring to the boil, stirring, reduce heat to medium and simmer for 5 minutes, stirring occasionally, until thickened. Stir in peas then transfer to a 1 1/2 litre (6 cup) capacity pie or casserole dish. Top with pastry and trim any excess. Bake in preheated oven for 15 minutes or until golden.
• Meanwhile, to make the mash, place potatoes and remaining stock in a saucepan. Cook for 10 - 15 minutes, over medium heat, or until potatoes are tender. Drain potatoes, reserving the stock. Mash potato then stir in enough reserved stock to make a smooth mash. Serve with the pie and some gravy and steamed vegetables, if desired.

Ingredients

1x 1 litre pack Campbell's Real Stock - Vegetable
2 tsp oil
750g lean beef mince
200g button mushrooms, sliced
2 carrots, cut into 1cm dice
2 cloves garlic, crushed
1/2 cup plain flour
1 cup peas
1 sheet puff pastry
800g potatoes, peeled, diced