• 1kg Creme royale potatoes, peeled, cut into 3cm pieces
• 1/2 cup (125ml) Coles Full Cream Milk, warmed
• 40g Coles Butter, melted, divided
• 500g Coles Australian 3 Star Beef Mince
• 1 small brown onion (about 150g), cut into small dice
• 2 medium carrots (about 200g), peeled, cut into small dice
• 2 celery sticks, cut into small dice
• 2 garlic cloves, finely chopped
• 2 tbsp Coles Tomato Paste
• 1 tbsp Coles Plain Flour
• 2 cups (500ml) Coles Beef Liquid Stock

Place potatoes in a large saucepan and add enough cold salted water to cover by 2.5cm. Cover and bring to a simmer over high heat, then tilt the lid, reduce heat to medium and simmer for 15 mins or until potatoes are tender. Drain potatoes in a metal strainer and place strainer over the hot saucepan to evaporate excess steam. Pass potatoes through a potato ricer into the saucepan (alternatively, mash with a potato masher). Fold in milk and half the butter. Season with salt. Meanwhile, heat a large heavy frying pan over high heat. Add beef and cook, stirring to break up any lumps, for 6 mins or until cooked and beginning to brown. Using a slotted spoon, transfer beef to a bowl and set aside.

Pour off all but 1 tablespoon fat from pan and heat over medium heat. Add onion to pan and cook, stirring, for 2 mins or until pale golden. Add carrots, celery and garlic. Cook, stirring, for 6 mins or until vegetables soften. Stir in the tomato paste. Add the flour and cook, stirring, for 1 min. Stir in the stock. Return the beef to pan. Simmer for 5 mins or until vegetables are tender and mixture thickens slightly. Season with salt and pepper. Transfer to a 7 1/2-cup (1.875L) casserole dish. Preheat grill on high. Spread potato mixture over beef filling. Brush with remaining butter. Place under grill for 6 mins or until top is crispy and golden brown. Stand for 5 mins before serving.