Serves: 6


  • 15ml (1 tbsp) olive or sunflower oil
  • 1 medium onion, chopped
  • 600g lean beef mince
  • 1 large carrot, peeled, finely diced
  • 150g white mushrooms, thinly sliced
  • 125ml (½ cup) beef stock
  • 4 potatoes, peeled, chopped
  • 65ml ( ¼ cup) milk
  • 50g butter
  • 1 tsp crushed garlic
  • 125ml (½ cup) CROSSE & BLACKWELL tangy mayonnaise
  • 65ml (¼ cup) grated cheddar cheese
  • 1 sachet ALL GOLD tomato & garlic pasta sauce

Preparation method

Preheat oven to 200°c. Heat oil in a frying pan over medium-high heat. Cook onion until softened. Add mince. Cook, stirring for 8 minutes or until browned. Add the carrot, cook, stirring, for 3 minutes. Add ALL GOLD tomato paste, chopped tomatoes, mushrooms and stock. Stir to combine. Reduce heat to medium-low. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, cook potatoes in a large saucepan of boiling water until tender. Drain. Return to saucepan over low heat. Add milk, garlic and butter. Boil on low heat till milk heats through. Mash. Remove from heat. Stir in mayonnaise. Spoon mince mixture into an ovenproof dish or four individual ovenproof dishes. Top with mash. Sprinkle with cheese. Bake for 15 to 20 minutes or until golden.

Courtesy of ALL GOLD