The one I make has about 5-6 large potato's (boil or steam)
Mince has the campbell's beef stock (300mls) 900grams fine beef mince, tin of tomato soup, 1 large onion and 2 carrots (can put in corn and peas if you like but I only do carrot) brown the mince and make sure its nice and finely chopped up so no big mince in your mouth moments. Simmer all the ingredience so you end up with a lovely thick mince sauce. The simmering takes about 20-30mins or about the same time as boiling the spud does.
Then when the spud is ready I drain and mash it with about 3/4 of a carton of sour cream. Once its nice and creamy I add a spoon to the dish, flatten it out like icing a cake then add all your mince then spread the remainder of the spud covering all the mince. Then add approx 1 cup of grated cheese and bake for 20mins so the cheese melts. Its devince and a favourite in our house. The actual recipee that I know longer have came out of a That's life magazine.
A variation I use if feeling a little indulgent is instead of using mince, use some chunks of slow cooked chuck steak or gravy beef (shin meat). Cook it up in a gravy based sauce with whatever veggies you feel like throwing in there, then put it into a casserole dish and pile the mash potato on top with plenty of grated cheese and maybe some breadcrumbs if you want a crunchy top.
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It's delish! Just add frozen vegies and layer dish with puff pastry, yummo!
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