Sauté onion and carrot until onion becomes transparent. Add the beef mince and sauté until browned.
Add the tomato paste, mustard and Worcestershire sauce and stir through. Add the beef stock, 3 tbsp. of the gravy powder, mixed herbs, salt and pepper and place into the KAMBROOK slow cooker and place on HIGH for 4 hours.
When the beef mixture has been in the slow cooker for 3 ½ hours begin your potato mash.
Boil the peeled potatoes until they are tender, drain off the water and place them back into the pot, give the potatoes a stir until any water remaining has evaporated, then add the butter and cream. Stir until the butter is melted, add the salt, pepper, parmesan and tasty cheese. Remove from the heat.
Using the KAMBROOK stick mixer with the potato masher attachment, mash the potato and place into a piping bag with a large plain nozzle.
Add to the beef mixture and 2 remaining tbsp. of gravy powder. Stir through the green peas – adjust the seasoning to your liking.
Pipe the mash potato on the top of the beef mince until the top is completely covered. Sprinkle the top of the mince with the piped potato and the remaining 2 tbsp. of fresh grated parmesan cheese. Place 2 pieces of paper towel folded in half at the sides of the ceramic insert and place the lid back on to hold the paper towel in place. This is to catch the moisture in the slow cooker. Replace the paper towel as required. Leave for 1 hour.
