Add 1 tbsp oil to a large pan over medium heat. Add the onion and carrot and fry until it all softens and begins to colour, then add the garlic and fry for a minute longer.

Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go. Stir in the wine and allow it to simmer for a few mins, then add the beef stock, Oxo cube, Worcestershire sauce and gravy granules. Give it all a good stir and bring to a simmer. Reduce the heat to low and let it all gently bubble away for 40-45mins until the sauce thickens to a thick, rich gravy. Don't rush this process - low and slow is crucial to tenderise the beef and marry the flavours. Check for seasoning and adjust if needed.

Meanwhile, add the potatoes to a large pot and fill with cold water until they're comfortably covered. Stir in 2 tsp salt and bring to a boil. Cook the potatoes until the potatoes are soft right through the centre then drain in a colander (timings will depend on size of potatoes). A fork should very easily be able to pierce through the potatoes. Immediately add the butter and cream to the now empty pot and stir until the butter melts (the residual heat will allow you to do this).

Add the drained potatoes and mash to your desired texture. Generously season to taste (I do ½ tsp salt and ¼ tsp pepper) and mash a little more until combined.

Serve up the tatties with the mince next to it and a couple of pinches of white pepper if desired!