Crust

1. In a bowl, mix the 500 g beef mince, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp nutmeg, 1/4 tsp cloves, 2 XL eggs, grated 1/2 onion, and 1 tbsp cake flour until just combined. 
2. Line a springform pan with parchment paper on the base and sides, leaving a bit hanging over the edges.
3. Press the mince mixture evenly over the bottom and up the sides, about 1 to 1.5 cm thick. Pop it in the fridge while you prep the filling, so it firms up.

Vegetables

1. If using 1 cup frozen mixed vegetables, microwave them for about 2 minutes, then drain off any liquid well. If using fresh, lightly cook them until just tender. Set aside.
2. Drain the small tin of button mushrooms and pat them slightly dry so they don’t add extra moisture later.

Mashed Potatoes

1. Peel and cube the 2 potatoes, then boil in water until fork tender, about 15 to 20 minutes. Drain most of the water, leaving just a little behind.
2. Mash with 1 tbsp butter and 2 to 4 tbsp milk until smooth and spreadable. Stir in 1 to 2 tbsp parsley and salt to taste. Set aside.

Bake Crust

1. Preheat your oven to 350⁰F (180⁰C).
2. Place the springform pan on a rack set over a baking tray to catch any drips. Bake for about 30 minutes.
3. Once baked, you might see some liquid pooling. Carefully spoon off as much as you can.
4. If the sides have slumped a bit, gently press them back up with the back of a spoon.

Assemble

1. Spread half of the mashed potatoes evenly over the baked mince crust.
2. Add the mixed vegetables and half of the mushrooms.
3. Sprinkle over about 1 cup of the grated cheddar cheese.
4. Top with the remaining mashed potatoes, then the remainder of the mushrooms, and finish with another 1 cup of cheddar cheese.

Final bake

1. Return to the oven and bake for another 30 minutes until heated through and the cheese is melted.
2. Switch to broil for about 3 to 5 minutes to lightly brown the top. 

Serve

1. Let it rest for about 10 minutes before removing the springform ring.
2. There may still be a little liquid, so move carefully.
3. Lift the bake using the parchment overhang onto a serving plate, then gently slide the paper out if you can. Slice and serve.