- 1kg potatoes, peeled, quartered
- 2 tbs oil
- 200g button mushrooms, sliced
- 2 garlic cloves, crushed
- 500g beef mince
- 1 cup frozen peas
- 1 x 295g can Campbell’s Cream of Tomato Condensed Soup
- 1/3 cup milk
- 40g butter
- 1 cup grated tasty cheese
Step 1Preheat oven to 180
Step 2Place potatoes in a large saucepan of salted water. Bring to the boil, reduce heat and simmer for 10- 15 minutes or until soft.
Step 3Meanwhile heat oil in a frying pan add beef and cook for 2 mins, add mushrooms and garlic, cook for 10 minutes or until staring to colour. Stir in peas, Campbell’s soup and ½ can of water. Simmer for 2-3 minutes then spoon into a 2 litre (8 cup) capacity casserole or baking dish.
Step 4Drain potato, mash, add milk and butter stir until smooth and creamy. Season well. Spread over meat mixture. Top with cheese and bake for 15- 20 minutes or until golden brown.