Bring to the boil a pot of salted water. Peel and cut the potatoes in half. Add them to the water and cook for about 20 minutes or until fully cooked through. Drain well using a colander.

Transfer to a bowl and mash the potatoes. Add the butter and milk and mash it all together and well combined. Set aside.

Preheat oven to 200c

Heat a frying pan over medium-high heat. Add the olive oil and heat. Next add the onion and fry for about 2 minutes or until soft.

Stir in the mince, carrots and garlic into the frying pan and fry for about 8-10 minutes or until the mince is golden brown. Season with salt and pepper.

Next add the flour, parsley and beef stock. Continue to cool for a further 6-8 minutes.

Transfer the meat into a ceramic oven proof dish. Add the chopped potatoes and top with the mash potatoes.

Sprinkle the cheese over the mash potatoes.

Bake the casserole for 30-40 minutes. Allow to rest for 10 minutes before serving.