Heat two tablespoons of olive oil in a large sauté pan over medium heat. Add two minced garlic cloves and one finely chopped onion, cooking them for about one minute until fragrant and the onion becomes translucent.

Stir in one finely chopped carrot and one finely chopped celery stalk into the pan. Continue to sauté for about three minutes until the vegetables soften.

Increase the heat to medium-high and add 750g of ground beef to the pan. Cook it thoroughly until it browns completely, about 5-7 minutes.

Sprinkle in 40g of all-purpose flour and toast it slightly for about a minute. Then add 55g of tomato paste, 125ml of red wine, and 500ml of beef stock, stirring well to combine.

Mix in one bouillon cube, two tablespoons of Worcestershire sauce, one teaspoon of dried thyme, two bay leaves, and salt and pepper to taste. Bring this savory mixture to a simmer for about 5 minutes.

Lower the heat and allow the beef mixture to simmer uncovered for about 30 minutes.

Bring a large pot of salted water to a boil and add 1.2kg of peeled and cubed potatoes. Boil for 15-18 minutes until fork-tender. Drain and mash with 165ml of warm milk and 30g of butter.

Once the beef mixture has finished simmering, remove it from the heat and let it cool for about 15 minutes.

Preheat your oven to 180°C (350°F) while you prepare the baking dish. Spoon the cooled beef mixture into a baking dish.

Spoon the creamy mashed potatoes over the beef filling, spreading them evenly.

Sprinkle 20g of grated Parmesan over the top and distribute small knobs of extra butter (30g) across the surface. Bake for 25-30 minutes.

Once baked, let it rest for 5-10 minutes before serving.