Heat 2 Tbsp Olive oil in a large saucepan and fry the beef mince until browned – you may need to do this in batches.

Put the remaining olive oil into the pan, add the chopped onions, carrots and celery sticks and cook on a gentle heat until soft, about 10 minutes

Add the garlic, plain flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over the red wine and boil to reduce it slightly before adding the beef stock, Worcestershire sauce, thyme sprigs and bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins.

By this time the gravy should be thick and coating the meat.

Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little.

Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash.

In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender.

Drain well, then allow to steam-dry for a few mins.

Pass through a Potato Ricer and then combine with the cream and butter

Season with freshly grated nutmeg and some salt and pepper

Spoon the meat into 2 ovenproof dishes.

Pipe or spoon on the mash to cover.

If eating straight away, heat oven to 200 C and cook for 25-30 mins, or until the topping is golden.