Method
Chop the onions, carrots and celery and pan fry for 10 minutes until all soft
Add in the mince and fry until browned
Add in the tomato purée, chopped garlic and flour, thyme and mix through, cook for 1 min
Add in the wine, bring to boil to evaporate the alcohol
Reduce to simmer and add in the stock
Stir occasionally until the sauce has thickened like a gravy
Add sauce to the bottom of oven proof dish
To make the mash
Chop potatoes and add to boiling salted water
Cook until tender
Once tender, drain and put back into the pan
Add butter, dash of milk, sour cream, grated cheese and salt / pepper to taste
Mash all together until creamy
Once done, add to the top of your sauce in dish and even out
Use a fork to go over the top of the pie to create pattern
Grate some more cheese if wanted on top and put in the oven to cook for half hour
Enjoy!