Classic vegie-ful Here’s a real crowd-pleaser to feed the team on a winter’s night.

Preparation time 20 mins plus 15 mins freezing Cooking time 55 mins Serves 6-8

3 Tbsp extra virgin olive oil 1kg beef mince

2 brown onions, finely diced 3 carrots, finely diced

3 sticks celery, finely diced

4 cloves garlic, minced

1/2 cup tomato paste

4 tsp fresh thyme leaves,

plus extra to garnish

500ml salt reduced beef stock 250ml red wine

2 Tbsp Worcestershire sauce 1.2kg desiree potatoes, peeled,

roughly chopped into 3cm pieces 100g butter, chopped Sea-salt flakes and freshly ground black pepper, to season 1/2 cup shredded tasty cheese 20g parmesan, coarsely grated

1/2 cup panko breadcrumbs Mixed salad leaves, to serve

STEP 1 Heat 1 Tbsp of the oil in a large deep frying pan over medium-high heat. Add mince and cook, stirring, for about 8 minutes or until browned. Transfer to a bowl and set aside.

STEP 2 Heat remaining oil in same pan, add onion, carrot and celery and cook, stirring, for 10 minutes.

STEP 3 Add garlic, tomato paste, thyme, stock, wine and Worcestershire sauce and bring to the boil.

STEP 4 Return mince to pan. Reduce heat to medium-low and simmer for 10 minutes.

STEP 5 Scoop mince mixture into a large baking dish. Freeze for 15 minutes to cool, making it easier to top with mash.

STEP 6 Meanwhile, preheat oven to 200°C fan-forced (220°C conventional). Put potatoes in a large saucepan and cover with room temperature water. Bring to boil, reduce heat to medium and simmer for 15 minutes or until very tender. Drain well and return to saucepan off heat. Add butter and mash until potatoes are almost smooth with a few small lumps. Season then stir in tasty cheese. Spoon potato in dollops on top of cooled beef mince mixture. STEP 7 Use a fork to spread potato to cover mince completely. Run fork back and forth to create a rough surface. STEP 8 Combine parmesan and breadcrumbs in a medium bowl, scatter over top, then season. Bake for 25 minutes or until beef is hot and potato is golden. Garnish with extra thyme and serve with salad.