To begin, preheat your oven to 200°C (180°C fan). This ensures even cooking later when the pie is assembled. Transition to preparing the beef filling.

Heat vegetable oil in a large pan over medium to high heat. Add the minced beef and cook until browned all over. Break up clumps with a wooden spoon. Move to sautéing vegetables.

Add onion, carrot, celery, and garlic to the browned beef. Sauté for 5–7 minutes until softened. Stir occasionally to prevent sticking. Transition to adding flavouring.

Stir in tomato purée and cook for 2 minutes to deepen the flavour. Sprinkle in the flour and stir well, coating the mixture evenly. Move to adding liquid ingredients.

Gradually add beef stock while stirring to avoid lumps. Mix in Worcestershire sauce, bay leaf, and thyme. Simmer uncovered for 25 minutes until thickened and glossy. Adjust seasoning to taste. Proceed to potato topping.

Place peeled potatoes into a pot of salted water. Boil for 15–20 minutes until fork tender. Drain thoroughly before mashing. Transition to making mash.

Mash the drained potatoes until smooth. Add butter and milk, then beat until fluffy. Season with salt to taste. Move to assembling the pie.

Remove bay leaf and thyme sprig from the filling. Spoon the beef mixture into a deep baking dish. Spread the mash evenly on top, starting from the edges to seal the filling. Use a fork to create ridges. Transition to baking.

Place the dish in the oven and bake for 25–30 minutes until the potato topping is golden brown and crisp around the edges. Move to serving.

Remove from the oven and allow to rest for 5 minutes. Sprinkle with parsley before serving. Pair with buttered peas or steamed cabbage for a complete traditional meal.