Using up the spuds - potato pie

This week is use up the spuds week - they were dug up in Feb and despite proper storage in a dark dry space they are starting to shoot and wrinkle.  So this week instead of spag bol, its potato pie

You need
1 onion
1/2 kilo mince
a few vegies suitable for a pie (I used mushroos, silver beet and tomato)
enough spuds to cover the pie - once mashed
1 beef stock cube
gravey
relish
garlic - if you like garlic

Lightly fry onion, add the garlic (about 1 tabs), add mince and fry until brown.  Add vegies as you go, choped nice and small.  Add gravey (I used 4 tabs and about 1 1/2 cups water mixed first, then added.  At this point to me it didnt really taste yum, so I added 1 stock cube and empied some older relish jars (about 1/2 cup or relish all up) and now its very tastey.

Cook spuds, drain and mash, add some milk and cheese. (dont let the pot boil dry :))

Pop the meat in a pie dish that has been lightly basted with oil.  Spread the spud mix on top and lightly grill so it browns off.  Eat with vegies!