Instruction

• step 1 Heat oven to 160C/140C fan/gas 3
• Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins
• Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes
• step 2 Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer
• Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened
• step 3 Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there
• step 4 Transfer meat to a baking dish
• Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves
• Layer on the beef, scattering with the cheese as you layer
• You can cover and chill the pie now for 1 day, or freeze for up to 3 months
• step 5 Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold
• Serve with peas