Beef & Mushroom Bake

Recipe Setup

  • Difficulty: Medium
  • Preparation Time:
    • Hours: 0
    • Minutes: 20
  • Cooking Time:
    • Hours: 0
    • Minutes: 25
  • Serving: 4


  • 1 cup prepared CapriLac® Goat Milk
  • 800g potatoes, peeled and chopped
  • 1 tbs butter
  • 375mL beef stock
  • 1 tblspn of olive oil
  • 1 onion, finely diced
  • 2 carrots, grated
  • 150g mushrooms, finely chopped
  • 2 cloves of garlic, chopped
  • 500g beef mince
  • 2 tblspn of tomato paste
  • 1 tsp dried thyme
  • 2 tbs of plain flour
  • cup of grated tasty cheese


  1. Preheat oven to 180C.
  2. Place potatoes in a large saucepan of boiling salted water. Cook for 20 minutes or until tender. Drain, return to saucepan. Add butter and CapriLac Goat Milk and mash until smooth.
  3. Heat oil in a large saucepan over medium heat. Add onions and cook for 3 minutes. Add carrot, mushrooms and garlic and cook for 5 minutes or until vegetables have softened.
  4. Increase heat to high, add mince and cook for 5 minutes or until mince has browned. Stir in tomato paste and thyme, cook, stirring, for a further 2 minutes.
  5. Remove from heat and stir in flour until combined. Slowly add beef 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 large ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 15 minutes or until golden.
  6. Enjoy!

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