Ingredients:

Instructions:

  1. Place peeled potatoes in a saucepan, cover with cold, salted water. Bring to a boil and cook until fork-tender (approx. 15–20 minutes).
  2. Drain potatoes thoroughly. Return to the warm pan. Add butter and warm milk; mash until smooth and creamy. Season well and set aside.
  3. Heat oil in a large frying pan over medium heat. Sauté onion until softened (5 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Increase heat to medium-high. Add beef mince. Cook until fully browned, breaking it up with a spoon. Drain off any excess fat.
  5. Sprinkle the flour over the cooked mince; stir well and cook for 1 minute. Stir in tomato puree and cook for another minute.
  6. Gradually whisk in the warm beef stock, ensuring no lumps form. Stir in Worcestershire sauce and dried herbs. Bring to a gentle simmer.
  7. Reduce heat to low, cover partially, and let simmer for 15 minutes. Stir in the frozen sweetcorn, check seasoning, and adjust salt/pepper if necessary. Pour this base mixture into the prepared casserole dish.
  8. Spoon the mashed potato evenly over the mince mixture, ensuring the edges are sealed. Use a fork to create peaks for browning.
  9. Sprinkle the grated Cheddar evenly over the potato topping. Dust lightly with paprika, if using.
  10. Bake in a preheated oven at 375°F (190°C / Gas Mark 5) for 25–30 minutes, or until the filling is bubbling hot and the topping is deep golden brown.
  11. Let the casserole rest for 5-10 minutes before serving to allow the filling to settle.