Beef and Mushroom Pot Pies

Serves 4, Prep and Cook 30 mins

2 tblsps traditional instant

gravy powder

1 onion, finely chopped 200g punnet sliced mushrooms 500g beef mince

2 tblsps Worcestershire sauce 2 tblsps barbecue sauce

1 cup frozen peas

475g tub classic potato mash 1 cup grated Perfect Bakes

cheese

1 Blend gravy powder with ½ cup boiling water in a heatproof jug until smooth. 2 Heat an oiled large, non-stick frying pan over a medium heat. Add onion and mushrooms. Cook, stirring occasionally, for about 5 minutes or until soft.

3 Add beef. Cook, stirring to break up mince, for about 4 minutes, or until browned.

4 Add gravy, sauces and peas to pan. Bring to boil. Remove from heat.

5 Meanwhile, heat potato according to packet directions.

6 Divide beef mixture evenly among four ovenproof dishes (2-cup capacity).

Top evenly with potato. Sprinkle with cheese. Place dishes on an oven tray.

7 Cook in a hot oven (200C) for about 12 to 15 minutes, or until browned. Serve.