Prep all your veg and weigh out your ingredients. Put 1.2kg roughly chopped potatoes (Maris Piper or King Edward, skins on) in a large pot of salted water and bring to the boil. Heat the oven to 200°C (180°C fan).
While the potatoes cook, heat a drizzle of olive oil and 1 tbsp butter in a large pan over a medium heat. Add 1 large finely diced onion, 2 finely diced carrots, 250g halved button mushrooms, 3 minced garlic cloves and a pinch of salt and pepper. Cook for 5 minutes until softened.
Stir in 500g minced beef, breaking it up as it browns. Add 2 tbsp tomato purée, 1 tsp Marmite and 1 tbsp Worcestershire sauce and cook for 5 minutes. Taste it.
Pour in the beef stock and 1 tsp thyme. Simmer uncovered for 25 minutes until the sauce thickens and coats the mince. Taste again. Does it need more seasoning?
The potatoes should be soft now. Drain well and roughly mash with 75g butter and 100ml milk. Fold in 100g grated mature cheddar and season with 1 tsp salt and pepper. Taste it.
Tip the beef into an ovenproof dish. Spread the cheesy mash over the top and rough it up with a fork for crispy edges. Scatter over 100g torn or grated mozzarella and bake for 30 minutes until golden and bubbling.
Finish with 30g grated parmesan while it's still hot, then rest for 20–30 minutes so it's easier to dish up without a sloppy mess.
More winter comfort food: my beef brisket chilli and Mexican lasagne.
BIFF, BOSH, NOSH!
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