Method

• 1.
  Preheat the oven to 220°C/200°C fan-forced.
• 2.
  For the mash, place potatoes in a large saucepan and cover with water. Season with salt flakes and bring to the boil. Cook for 20 minutes or until tender. Drain and return to pan over low heat for 1 minute. Remove from heat and add butter and milk. Mash until smooth then stir through two-thirds of the cheese until well combined.
• 3.
  Meanwhile, heat the oil in a large deep heavy-based frypan over high heat. Add the onion, bay leaves and thyme and cook, stirring often, for 5 minutes. Reduce heat to medium and cook, stirring often, for another 5 minutes until dark golden and tender. Increase heat to high and add the mince. Cook, stirring to break up mince, for 3-4 minutes. Sprinkle with soup mix and stir until well combined.
• 4.
  Add 1 cup (250ml) water and bring to the boil, stirring to combine. Cover and reduce heat to medium-low. Cook for 10 minutes. Discard bay leaves and thyme sprigs. Add the mustard and stir until combined.
• 5.
  Transfer beef mixture to a 2L baking dish. Spoon mash into a piping bag fitted with a plain nozzle and pipe dollops of mash to cover the beef mixture. Sprinkle with remaining cheese. Bake for 20 minutes or until golden. Stand for 10 minutes before serving with a salad, if desired.