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1
Heat 1 tablespoon oil in a large saucepan and fry the mince until browned.
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2
You may need to do this in batches if your saucepan is not large enough.
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3
Set the mince aside once browned.
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4
Put the other 2 tbsp oil in the pan, add the vegetables and cook on a gentle heat for 15 to 20 minutes or until soft.
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5
Add the garlic, flour and tomato paste, and increase the heat and cook for a few minutes, then return the beef to the pan.
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6
Pour the wine and boil to reduce it slightly, and after that, add the stock, Worcestershire sauce, sugar and herbs.
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7
Bring to a simmer and cook uncovered for 45 minutes.
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8
By this time the gravy should be thick and coating the meat.
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9
Check after 30 minutes, and if a lot of liquid remains, increase the heat slightly to reduce the gravy.
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10
Once done, discard the bay leaves.
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11
Preheat your oven to 220C at this point in time.
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12
Whilst the meat is simmering away, make the mash.
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13
In a large pot, cover the potatoes in salted cold water, and bring to the boil and simmer until fork-tender.
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14
Drain, and allow the potatoes to dry for a few minutes.
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15
Add the butter, black pepper, salt and some of the milk, and mash the potatoes.
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16
Add some more milk if required, but be careful to not make the mash too watery.
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17
Once it is done, add 3 quarters of the cheddar cheese and stir it in, making sure that the cheese melts in the process.
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18
Spoon meat into an ovenproof dish, and spoon the mash on top to cover, flattening in the process.
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19
You can make pretty patterns in the mash with a fork if you so desire.
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20
Sprinkle the remaining quarter of cheese on top, and pop the pie into the oven for 20 to 30 minutes, or until the crust is golden brown.
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21
Remove from the oven and let it stand for 10 minutes before serving.
