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Run your knife gently round the circumference, place into cold water and bring to the boil.
Drain when knife tender, let steam for 5 minutes then carefully peel off the skin.
Press through a ricer back into the pan.
Warm 250ml milk & 50g butter in a pan, when simmering pour into your potatoes.
Stir to combine, add half a tsp salt and beat with a wooden spoon till smooth.
Sauté your onion till soft, then add your beef mince, break up and cook till browned.
Add your carrots and beef stock and bring to a simmer.
Add the soy sauce and Vegemite and continue to simmer till carrots are tender.
Sprinkle surface with your oatmeal and stir, continue to gently cook till the liquid has been absorbed and the mince is coated in a lovely thick gravy.