How to make it

  • Preheat the oven to 200C/400F/Gas 6;
  • Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the pancetta is golden but not crisp;
  • Add the garlic, onion, leek and carrot and continue to cook, stirring occasionally, for a further 5 minutes or so until softened;
  • Add the flour and, stirring continuously, mix in well;
  • Add the ground meat and cook, stirring continually to break down, for some 5 to 6 minutes or so to brown, ensuring no lumps;
  • Add the bay leaf, thyme, chopped tomatoes, Worcestershire sauce and stir;
  • Add the stock and freshly ground black pepper;
  • Bring to boil and let it simmer, stirring occasionally, for about 1 hour or so until sauce thickens a bit;
  • Meanwhile, to make the topping, boil the potatoes in water until soft but still with some bite;
  • Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper;
  • Spoon the meat mixture into an ovenproof dish;
  • Top with the mash;
  • Sprinkle the grated cheese over the top of the mash and bake until the surface is bubbling and golden-brown.

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