Heat the oil in a pan, add onion, celery and carrots and cook for 3 minutes. Add the minced beef and cook for 5 minutes.

Add the flour and cook for 2 minutes. Add the stock, tomato puree and sauce, season with salt and pepper and bring to a boil. Cover and simmer, stirring occasionally, for 45 minutes.

Remove from the heat and transfer in to a large oven proof dish and set side.

Prepare pototo topping: Cook the potatoes in boiling salted water for 20 minutes or until tender. Drain and add the butter and hot milk to the potatoes and mash until soft. Then add the cheese and salt and pepper.

Cover the minced beef mixture with the mashed potato using a spoon and spread over the top to cover completel. You may score the surface using a fork to give a decorative look.

Cook in a preheated oven at 200°c for 40minutes until pototo topping is golden brown and the meat mixture is bubbling. Serve hot.

Note: You may omit the cheese in the potato and can use olive oil instead of butter.