Fry the onion, celery, and carrots in sunflower oil for 8 minutes until softened.
Add the garlic and cook for 3 more minutes.
Brown the beef mince with the vegetables for 5 minutes.
Pour in the wine and boil until the liquid evokes.
Stir in the flour and cook for a few minutes.
Add beef stock, water, tomato purée, and herbs.
Simmer covered for 30 minutes until the sauce thickens.
Season with Worcestershire sauce and spoon into a 1.5 litre dish.
Preheat the oven to 200°C.
Boil the potatoes for 15 minutes until soft.
Mash the potatoes with butter, milk, and cheese.
Spoon the mash over the mince and create patterns with a fork.
Bake for 25 minutes until the topping is golden-brown.