Step 1

Preheat oven to 200C/180C fan forced. Cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain well then return to pan. Place over medium heat. Cook, shaking pan, for 1 minute or until excess liquid has evaporated. Remove from heat.

Step 2

Mash the potatoes. Add the butter and milk. Use a wooden spoon to stir potato mixture until smooth and well combined. Season.

Step 3

Heat the oil in a large, deep frying pan over medium-high heat. Add the mince and cook, using a wooden spoon to break up any lumps, for 5 minutes or until lightly browned. Reduce heat to medium. Add carrot and cook, stirring, for 3 minutes or until softened. Add flour and tomato paste and cook, stirring, for 1 minute or until combined.

Step 4

Add soup mix and 375ml (1 1/2 cups) water. Cook, stirring occasionally, for 5 minutes or until thickened. Stir in peas. Transfer to a 1.75L (7 cup) baking dish. Top with mashed potato. Sprinkle with cheese.

Step 5

Place dish on a baking tray. Bake for 20 minutes or until golden brown. Serve.