Ingredients

1 tbsp oil

900g/2lb beef mince

2 onions, chopped

4 sticks celery, diced

50g/1¾oz plain flour

250ml/9fl oz red wine

300ml/½ pint beef stock

2 tbsp Worcestershire sauce

2 tbsp light muscovado sugar

1 tbsp chopped thyme

250g/9oz small brown chestnut mushrooms, sliced

dash of gravy browning (optional)

salt and pepper

1.5kg/3lb 5oz King Edward potatoes, peeled and sliced into 4mm slices

150ml/5fl oz double cream

100g/3½oz strong cheddar, grated

Directions

Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a slotted spoon, remove the mince from the pan and set aside. Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.
Whisk the flour and wine together in a bowl to make a smooth paste, whisk in the stock and then add it to the pan with the Worcestershire sauce, sugar and thyme. Bring to the boil, stirring until thickened, then add the mushrooms and gravy browning if liked. Season with salt and pepper. Cover with a lid and simmer for 45 minutes, or until the mince is tender. Check the seasoning and add salt and pepper if necessary.

Cook the potato slices in boiling salted water for about 4-5 minutes - the potatoes need to be soft. Drain carefully into a colander and leave to cool a little. If the potatoes are too hard they will be waxy and the cream will run off them.

Tip the cooked meat into a 2.4 litre/4 pint ovenproof shallow dish. Preheat the oven to 220C/425F/Gas 7 (200C fan).
Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.

Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.