In a large pan, heat olive oil over medium heat.

Add garlic, and onion, sauté for about 1 minute. Then add carrot, and celery, sauté until softened.

Increase heat to high and add ground beef. Cook breaking it up as you go, until browned. Drain excess fat if necessary. Sprinkle flour over the beef and vegetables. Stir to combine.

Add tomato paste, beef broth, red wine, Worcestershire sauce, thyme, bay leaves, salt, and black pepper. Cook until it reaches a boil, then lower the heat to medium-low and simmer for around 30 minutes, stirring occasionally, until the mixture thickens. Taste and add more salt if necessary.

Discard the bay leaves from the filling mixture.

Preheat your oven to 200°C/400°F.

Boil the peeled and cubed potatoes until fork-tender, around 15 minutes.

Drain and return to the pan on the turned-off stove. Shake briefly and allow to steam dry for 30 seconds.

Add butter and mash the potatoes until melted, then add milk and season with salt to taste. Mash the potatoes again until smooth.

Spoon the mashed potatoes over the filling, spreading evenly. (Use a fork to make lines on the surface).

Spread butter on top (or drizzle with olive oil), and sprinkle with parmesan cheese.

Bake for about 25-30 minutes or until the top is golden brown and the filling is bubbling around the edges.

Scoop it onto plates with a generous side of green vegetables or a crisp salad.