Line pie tray with pastry and blind bake in the oven for 10 mins at 180-200°c.

Heat oil in pan then add Onions, carrot, Bacon and cook until onion is transparent, stirring occasionally.

Add mince and garlic, breaking up the mince until mostly cooked, about 7 mins.

Stir in flour and paprika, add stock, wine and passata and bring to a simmer.

Stir in tomato paste, chilli sauce, Worcestershire, brown sugar, rosemary, Tuscan, mustard, salt and pepper. Bring to a boil then reduce to a simmer, stirring occasionally until thickens, roughly 20 mins.

Remove from heat and transfer to the pie crust, and spread evenly.

In a medium saucepan, fill with enough water to cover potatoes and cook at a low boil until tender, roughly 12 mins.

Drain the water, add the cream, cheese, butter, salt and pepper. Use a hand masher, thoroughly mash the potatoes and add extra cream and butter if needed.

Cover the top of the pie with a thick layer of the mashed potatoes and place in oven for 25-30 minutes, remove from oven, cut portions and serve.