Beef & Mushroom Potato Pie Recipe
- Serves 4
- Preparation Time 20MINS
- Cook Time 25MINS
375mL Campbells Real Stock – Beef
800g potatoes, peeled and chopped
1 tbs butter
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
cup of grated tasty cheese
STEP 1 Preheat oven to 180C.
STEP 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.
STEP 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.
STEP 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.
STEP 5 Remove from heat and stir in flour until combined. Slowly add Campbells 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.
