Ingredients
1 tblsp olive oil
1 onion, finely chopped
500g beef mince
2 tblsps tomato sauce
2 tblsps Worcestershire sauce
2 tblsps traditional gravy powder
1⁄2 cup boiling water
2 cups frozen carrot, peas and corn
Salt and pepper, to taste
2 x 350g tubs microwaveable mashed potato
1 cup grated Tasty cheese
Method
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Oil an oven-proof dish (8-cup capacity).
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Heat oil in a large, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince with a wooden spoon, for about 4 minutes, or until browned.
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Stir in combined sauces. Stir in gravy powder blended with water. Bring to a boil. Boil for 1 minute. Stir in frozen vegies. Season. Transfer to the prepared dish and smooth the top.
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Heat mashed potato according to directions on the tub. Transfer to a large bowl. Add half the cheese. Season and mix well. Dollop over the top of beef mixture, spreading to cover. Sprinkle with remaining cheese.
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Cook in a moderate oven (180C) for about 25 minutes, or until top is golden. Serve.
This recipe originally appeared on New Idea Food
