Ingredients
Beef filling
- 600 g beef mince (85% lean)
- 1 medium carrot, finely grated
- 1 medium zucchini, finely grated
- 150 g mushrooms, finely grated
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 33 g tomato paste
- 250 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp cornflour mixed with 2 tbsp water
- 2 tbsp olive oil
- 1 tsp dried thyme
- salt
- black pepper
Cheesy mash topping
- 800 g potatoes (such as Sebago or Desiree), peeled and cut into 3cm chunks
- 100 ml full-cream milk
- 60 g unsalted butter
- 100 g cheddar cheese, grated
- 1 tsp salt
- ½ tsp white pepper
- Pinch of nutmeg
Method
Prepare the vegetables
Grate the carrot, zucchini, and mushrooms on a box grater using the medium holes.
Place the grated zucchini and mushrooms in a colander and squeeze firmly with your hands to remove excess moisture — this prevents a watery filling.
Set all grated vegetables aside separately.
Make the beef filling
Heat 1 tbsp olive oil in a large frying pan over medium-high heat.
Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
Add the beef mince and break it up with a wooden spoon, cooking for 6–8 minutes until deeply browned, stirring occasionally.
Stir in the tomato paste and cook for 1 minute, then add the grated carrot, zucchini, and mushrooms.
Cook for 3–4 minutes, stirring regularly, until the vegetables have softened and any liquid has mostly evaporated.
Pour in the beef stock and Worcestershire sauce, add the dried thyme, and bring to a simmer.
Simmer for 8 minutes until the liquid has reduced by half.
Stir the cornflour mixture and pour it into the pan, stirring constantly for 1 minute until the filling thickens lightly.
Season with salt and pepper to taste. Transfer to a 2L baking dish and spread level.
Make the cheesy mash
Place the potato chunks in a large pot of cold salted water and bring to a boil.
Boil for 12–15 minutes until the potatoes are completely tender and a knife slides through easily.
Drain in a colander and return the potatoes to the hot pot.
Add the butter, milk, and grated cheddar, then mash thoroughly until smooth and creamy — there should be no lumps.
Season with salt, white pepper, and a pinch of nutmeg, stirring well to combine.
Assemble and bake
Preheat the oven to 200°C fan-forced.
Spoon the cheesy mash over the beef filling in the baking dish, spreading it evenly to the edges with the back of a spoon or a spatula.
Use a fork to create gentle ridges across the top — this helps it brown and crisp.
Bake for 18–22 minutes until the top is golden brown and the filling is bubbling gently around the edges.
Remove from the oven and rest for 3–4 minutes before serving.
