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Preparation Time: 20
Cooking Time: 25
Preheat oven to 180°C.
Place potato and sweet potato in a large saucepan, fill with water and a pinch of salt, bring to the boil and cook for 20 minutes or until tender. Drain return to saucepan. Add butter and milk and mash until smooth.
Heat oil in a large saucepan over medium heat. Add onions and cook for 3 minutes. Add mushrooms and garlic and cook for 5 minutes or until mushrooms have softened.
Increase heat to high. Add mince and cook for 5 minutes or until mince has browned. Stir in tomato paste, thyme and peas, cook, stirring, for a further 2 minutes.
Remove from heat and stir in flour until combined. Slowly add Campbell’s Real Stock, stirring after each addition. Return to heat, bring to the boil, stirring constantly, then cook for a further 5 minutes, until sauce has thickened. Spoon into a 2L (8 cup) capacity oven proof dish. Top with mashed potato then sprinkle over cheese. Bake for 20 minutes or until golden.
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