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1Preheat the oven to 200°C, fan 180°C, gas 6. Bake the potatoes until tender, about 1 hour 15 minutes. Soak the mushrooms in a jug of boiling water. Heat the oil in a large pan and cook the onion, carrot, celery and thyme until softened, then transfer to a plate. Brown the mince in the pan, breaking it up with a spoon.
2Return the vegetables to the pan; stir in the tomatoes, peas and consommé. Drain the mushrooms (reserve the liquid), chop and add to the pan with 100ml of the liquid. Season and simmer for 30 minutes, stirring occasionally.
This is a great family favourite you can make - or even freeze - ahead.
3Warm the milk with the spring onions. Halve the baked potatoes and scoop out the centres into a large bowl. Add the butter and mash until smooth. Stir in the milk, spring onions and half the cheese. Season to taste.
4Check the seasoning of the mince, discard the thyme sprigs, then pour into a deep 20cm-square ovenproof dish. Top with the mash and smooth over. Toss the thyme leaves and breadcrumbs with the remaining cheese and scatter over. Bake for 25-30 minutes in the preheated oven until golden and bubbling.
For a change, try adding chilli to the mince and swapping half of the potato in the mash with sweet potato.
Recipe by Kate Titford. Recipe photograph by Laura Edwards