Freezes well.

1. Heat 1 tbsp olive oil in a large pan and fry the mince until browned - may need to do this in batches. Remove the meat and set aside.
2. Add the rest of the olive oil to the pan, add the vegetables and cook on a gentle heat until soft - about 10-15 mins.
3. Add garlic, flour and tomato purée, increase the heat and cook for a few mins.
4. Return the meat to the pan, pour over the wine and boil to reduce slightly before adding the stock, Worcestershire sauce and herbs.
5. Bring to a simmer and cook, uncovered, for 45 mins - when the gravy should be thick and coating the meat (if there is still a lot of liquid after about 30 mins, increase the heat slightly). Season well and then discard the bay leaf and thyme stalks.
6. Meanwhuile make the mash by covering the potatoes with salted cold water in a large pan, bringing to the boild and then simmering until tender. Drain well and then allow to steam-dry for a few mins. Mash well with the milk, butter and 3/4 of the cheese, then season with the nutmeg and some salt and pepper.
7. When the meat is fairly cool, spoon into 2 or 3 ovenproof dishes, spoon on the mash and spread with a knife to cover the meat and then sprinkle on the remaining cheese.
8. At this point some or all of the pies can be frozen (after covering with clingfilm). If cooking immediately, heat oven to 200C fan and cook for 20-30 mins or until the top is golden. If previously frozen, either defrost overnight in the fridge and then cook as fresh. Or if cooking from frozen, heat oven to 160C fan, cover with foil and cook for 90 mins, increase oven to 200C fan, uncover and cook for 20 mins more.