1 hr 10 mins
2 onions, chopped
1 tbsp olive oil
2 carrots, cut into 1cm pieces
3 garlic cloves, crushed
2 celery sticks, cut into 1cm pieces
1kg beef mince
3/4 cup beef stock
2 tbsp tomato paste
400g can crushed tomatoes
Few sprigs of fresh rosemary
2kg potatoes, peeled and chopped
1/2 cup cheddar cheese, grated
2 tbsp Maxigenes Full cream milk, premade
2 sprigs of fresh rosemary
For the filling, heat oil in a large saucepan over medium-high heat. Add the onion, carrot, celery and garlic to the pan and cook for 5 minutes or until the onion softens.
Add the mince and cook, stirring with a wooden spoon until browned. Add tomato paste, tomatoes and stock then bring to a simmer.
Reduce the heat to medium-low and cook until mixture thickens, then leave it aside to cool.
Meanwhile, add the potatoes to a pot of boiling water and cook for 15 minutes or until tender.
Drain and leave to steam dry, then add the milk, cheese, salt and pepper, rosemary and the breadcrumbs, mash well and cool.
Preheat oven to 180°C and spoon beef mixture into a ceramic 6cm-deep baking dish. Top with mashed potato mixture and sprinkle extra cheese on top.
Bake for 50 minutes or until crisp and golden. Serve.