Preheat the oven to 160ºC fan. Cut beef into 3 cm pieces.

Heat half of oil in a large heavy - batches, until browned. Remove from the pan.

Heat the remaining oil in the pan, add the bacon and shallots, cook, stirring, until browned lightly. Add the garlic, pepper and flour, cook stirring for 1 minute.

Add the mushrooms, cover and cook for further 30 minutes or until mushrooms have softened.

Meanwhile, place potatoes in a medium saucepan, cover with cold water. Add 1 tsp of salt to the pan. Bring to the boil, then simmer, uncovered, for about 10 minutes or until tender.

Drain potatoes, return to dry pan. Cook potatoes over low or residual heat for 30 seconds, to remove moisture, shaking the pan to ensure they don’t stick to the base.

Mash the potatoes using a masher or ricer, or push them through a sieve into a large bowl, using the back of a wooden spoon. Stir butter and milk until combined. Fold in half the cheese. Season with salt and freshly ground pepper.

Spoon the beef mixture into a 2.5 litre ovenproof dish. Spoon over mash potato topping, sprinkle with remaining cheese.

Place dish on baking tray and bake, uncovered for 30 minutes or until pie is heated through and topping is golden.

Enjoy