Step 1

Add beef to heated frying pan oil. Stir until golden brown on high. With a slotted spoon, take the mince from the pan and put it aside. Fry onions and celery until softened.

Step 2

Return the beef to the pan.

Step 3

Whisk the flour and wine in a bowl to produce a smooth paste, then add the stock, Worcestershire sauce, sugar, and thyme to the pan. After boiling until thickened, add mushrooms and gravy to brown if desired. Sprinkle with salt and pepper. Lid and simmer for 45 minutes to tenderize the mince. Season with salt and pepper if needed.

Step 4

Cook potato slices in boiling salted water for 4-5 minutes to soften. Gently drain into a sieve and cool. Too-hard potatoes are waxy and run milk off.

Step 5

Put cooked meat in a 2.4-liter/4-pint ovenproof shallow dish. Heat the oven to 220C/425F/Gas 7 (200C fan).

Step 6

Place the blanched potato on the mince and pour half the cream over it. Season the remaining potato and pile it on top. Add the remaining cream and cheese.

Step 7

Bake for 30 minutes in the preheated oven until golden brown and bubbling.