Ingredients (serves 6)

• 500g Beef mince
• 250g Button mushrooms, quartered
• 500g Potato, peeled and quartered
• 1 Onion, quartered then sliced
• 1 Carrot, halved lengthwise then sliced (1/2cm)
• 400g Tomatoes, halved then quartered
• 1 Corn cob, kernels removed
• 2 Garlic cloves
• 1/2 cup Milk
• 2 tablespoons Fresh basil, chopped
• 1 tablespoon Tomato paste
• 1 teaspoon Ghee
• 1/2 cup Cheese, grated (tasty or colby are good)

Method

1. Set potatoes to boil in salted water over medium-high heat for 10 minutes or until soft
2. Heat ghee in a large non stick saucepan over medium heat. Add garlic, onion, carrot, tomatoes and mince and cook, stirring occasionally, for 5 minutes
3. Add the mushrooms, corn kernels, basil and tomato paste. Season to taste. Reduce heat and cook for 8 minutes
4. Drain the cooked potatoes and add milk. Mash until smooth.
5. Set Airfryer to 180 degrees. Put meat and vegie mix into 6 individual oven proof dishes. Divide mash potato between each dish and top each with a little grated cheese.
6. Place each dish into the Airfyer basket and cook for 8 minutes, or until cheese is melted and golden.

Notes

For a vegetarian option, simply omit mince.