Prep: Peel and finely chop the carrots, celery, onion and garlic.

Potatoes: Peel the potatoes and cut into quarters, put them in a pot with cold water that just covers them (don't drown them in water). Bring to a boil covered and once boiling, drop the heat to medium and put the lid on at a slant to release air, let the potatoes cook on medium heat for about 12 minutes or until they are fork tender.

Cook The Meat: Heat a large casserole/saucepan/Dutch oven over medium high heat. Add the oil and wait for it to get hot. Add the beef and pork mince and hear the sizzle but don't be tempted to mix it right away, give it 1 to 2 minutes to start browning and then go in to turn it over making sure it browns all over, about another minute. Remove the meat (leaving behind all the fat) onto a plate and set it aside until later.

Cook the Veggies: Same casserole dish, add the onion and a pinch of salt, cook for about a minute and add the celery, carrots and garlic, mix it all up with a wooden spoon/ladle and leave to cook for another minute or 2. Add the tomato paste and mix it in, season, and now pour in the beef stock, mix, make sure the heat is still on medium, get the lid on and leave it to cook covered for about 5 minutes.

Remove the lid, return the beef mince and get it in there with the veggies and stock. Taste for seasoning but before you add any add your favorite spice blend that will give it color and seasoning + another half cup of water, continue cooking without the lid for 2 minutes and at the same time, scoop the gravy out of the pot. Drop the heat or turn it off if you've taken the gravy otherwise let it cook a bit more for the liquid to evaporate. Now check in on the potatoes. The water and spice addition is to create a gravy which you will scoop out and set aside. See notes below.

About now the potatoes should be ready. Drain the water through a colander put them back in the pot, add the butter and put the lid back on so the butter can melt into the potatoes. Mash the potatoes using a potato or rice masher and fold the cream into the mashed potato. Taste for seasoning.

Dollop scoops of potato onto the beef mince and veggie casserole. Spread it out neatly covering the sides as well and use a fork to draw into the mash. Drizzle some melted butter all over and grill for 6 to 8 minutes till golden brown. See notes below for the gravy.