• Preheat the oven to 190 C / 380 F.
• The meat mixture and mashed potatoes can be done simultaneously.

Meat sauce

• Heat oil in a saute pan.
• Add onions, garlic and bay leave- saute for 2 minutes.
• Then add carrots and celery – cook for 3 minutes more
• Next, add the ground meat – break it up while stirring and cook until the meat is browned and all the liquid has almost evaporated.
• Now add the flour – combine well.
• Next goes in the tomato paste, Worcestershire sauce, stock, red wine, salt, and pepper.
• Let come to a boil – then reduce heat to a simmer and let cook on low for 10 minutes stirring occasionally. If the heat is too high the sauce will dry out.
• After 10 minutes, taste and adjust seasoning and consistency – add more water if the sauce is too thick. Alternatively, if it too thin continue to cook until you reach desired consistency.
• Set aside and let the sauce cool before you assemble the pie.

Mashed potatoes

• Bring the potatoes to a boil and cook until soft
• Drain and place them back in the pot over low heat for just 30 seconds. This will absorb excess moisture.
• Mash the potatoes with a potato masher or potato ricer.
• Stir in the butter, parmesan, cheddar, sour cream, milk, salt, and pepper – stir well to combine
• Add more milk if necessary so the potatoes are not to thick.
• Set aside – keep warm

Assemble & bake

• Pour the sauce into a baking dish.
• Spoon the mashed potatoes over the minced meat filling using a tablespoon.
• Then use the back of the tablespoon to spread it evenly.
• Sprinkle the parmesan and cheddar cheeses over.
• Finally, sprinkle the breadcrumbs over (the breadcrumbs prevent the cheese browning too quickly and adds a nice crust)
• Bake in a preheated oven at 190 C/380 F for about 30 minutes or until the edges are bubbling from the heated sauce.