Servings: 4 to 6

5 medium potatoes 5 medium potatoes
1 tbsp oil 1 tbsp oil
500 g minced topside 500 g minced topside
1 onion, finely chopped 1 onion, finely chopped
1 tbsp tomato sauce 1 tbsp tomato sauce
1 tbsp Worcestershire sauce 1 tbsp Worcestershire sauce
salt and pepper salt and pepper
60 g butter 60 g butter
¼ cup flour ¼ cup flour
2 cups milk 2 cups milk
1 cup grated cheese 1 cup grated cheese
250 g mushrooms, sliced thinly 250 g mushrooms, sliced thinly
30 g extra butter 30 g extra butter

Preheat oven to 190°.
Peel potatoes, cut into thin slices and place in a bowl of water.
Meat Sauce
Heat oil in a frying pan. Add mince, onion, sauces, salt and pepper. Brown mince mixture and set aside.
Cheese Sauce
either: subheading: either:
Stovetop: subheading: Stovetop:
Melt butter in a saucepan, add flour and blend until smooth.  Gradually add milk and stir constantly until a thick sauce is made. Reduce heat and stir in cheese. Remove from heat.
Microwave: subheading: Microwave:
melt butter - 10 sec on high. Add flour, stirring until it forms a thick paste. Cook for 1 minute on high. Add milk, a small amount at a time, until smooth. cook in 1 minute lots, stirring in between, for 5 minutes or until thick. add flour and cook for a further 1 minute.
Thermomix: subheading: Thermomix:
place all ingredients except cheese into bowl and cook for 7 minutes/90°/sp 4.
Add cheese and mix for 20 sec/sp 5.
Line a casserole dish with half the potato slices, pour in the mince mixture and top with mushrooms.
Pour cheese sauce over mushrooms and top with remaining potatoes.
Dot casserole with extra butter and place in oven for 30 to 40 minutes until browned and potatoes are tender.

trying eggplant instead of mushrooms.  trying eggplant instead of mushrooms.