Preheat the oven to 200°C (180°C fan-forced). Lightly oil a shallow 2.5-litre (10-cup) ovenproof dish or roasting tray like the MAKO Aero Non-Stick Oval Chicken Roaster.

To make the potato topping, boil the potatoes in salted water until soft. Drain well, then mash with the butter, cream and a generous pinch of salt until smooth. Set aside to cool slightly.

Meanwhile, in a large pan like the MAKO Genius 5-Ply 28cm Essential Pan , melt the butter over medium heat. Add the onion and carrot and cook for 6–8 minutes or until softened. Stir in the Italian herbs and beef mince. Cook until the mince is browned and starting to caramelise.

Add the tomato paste, tomato sauce and Worcestershire sauce and stir to combine. Sprinkle in the flour and cook, stirring, for 1–2 minutes to form a thick paste. Gradually stir in the beef stock and water. Bring to a boil, then reduce the heat and simmer for 10 minutes or until the sauce has thickened. Remove from the heat and allow to cool slightly.

Transfer the meat mixture into a large dish. Spread the mashed potato evenly over the top, using a fork to create rough peaks.

Bake for 20–25 minutes or until the topping is golden and the filling is bubbling around the edges. Serve hot.