Preheat the oven to 160°C/140°C Fan/Gas 3. You will need a 1.75 litre (3 pint) ovenproof fairly shallow dish.

Pour the oil into a large frying pan over a high heat. Add the beef and fry in batches until brown and sealed. Transfer to a large dish.

Add the bacon and onions to the pan and fry for a few minutes. Add the garlic and mushrooms and fry for a few more minutes. Stir in the tomato purée.

Measure the flour into a bowl and gradually whisk in the wine.

Pour the stock into the pan and add the redcurrant jelly. Stir over the heat until boiling, then add the wine and flour mixture, blending well, and the sauce will start to thicken. Return the beef to the pan, season with salt and ground black pepper, and add the bay leaves. Bring to a boil, then cover, transfer to the preheated oven and simmer for about 1½–2 hours until really tender. Spoon the braised beef into the ovenproof dish and set aside to cool.

Meanwhile, put the potatoes in a pan of cold salted water. Bring up to the boil and boil for about 10–12 minutes until nearly cooked. Add the cauliflower and boil for 5–6 minutes until the vegetables are soft. Drain well, then return to the saucepan with the milk and butter. Mash and season well.

Spoon the mash on top of the beef and fork the top. Sprinkle with the Cheddar. Increase the oven temperature to 200°C/180°C Fan/Gas 6 and place the dish in the oven for about 40–45 minutes, until the top is golden and bubbling

Mary’s Tips: Can be prepared up to 2 days ahead. Freezes well without the cauliflower topping.