1 Heat oil in a large frying pan. Add onion and garlic. Cook, stirring occasionally, until soft.
2 Add beef, carrots and zucchini. Cook, stirring occasionally, for 5 minutes, or until beef changes in colour. Stir in blended stock, sauces and gravy. Bring to boil. Simmer, stirring occasionally, for 10 minutes.
3 Boil, steam or microwave potatoes until tender. Mash in a bowl with milk and butter until smooth.
4 Divide mince among six ovenproof dishes (1-cup capacity). Place on an oven tray. Top with mashed potato. Sprinkle with cheese.5 Cook in a moderate oven (180C) for about 25 minutes, or until cheese is melted. Stand for 10 minutes. Serve with a salad.