Dice the beef into fairly large bite-sized pieces and season with salt and pepper.

Heat 1 tbsp oil in a large deep heavy-based pot over high heat. Once hot, spread out half of the beef and fry until brown all over. Remove and repeat with the second batch. Add more oil if needed.

Lower heat to medium-high and add the remaining 2 tbsp oil. Fry the carrot and onion until they soften and begin to lightly brown, then fry the garlic for a further 30 seconds.

Lower the heat to medium and stir in the flour. Pour in the wine and stir until it thickens to a smooth paste. Gradually add in the stock, stirring to avoid lumps. Stir in the Worcestershire sauce, tomato paste, Oxo cube, bay leaves and cooked beef with resting juices.

Bring to a simmer, then cover and reduce the heat to low. Allow to bubble gently for 1 hour and 30 mins, stirring occasionally. Remove the lid and simmer for a further 30 mins until the beef is tender and sauce has thickened.

Pour the filling into a large baking dish and allow to cool for at least 30 mins. Meanwhile, melt the butter and combine with rosemary, garlic, salt and pepper. Thinly slice the potatoes and pre-heat the oven to 180C/350F.

Layer ⅓ of the potatoes across the top. Brush with ⅓ of the butter, then repeat two more times, layering to reduce gaps.

Tightly cover in foil then bake in the oven for 40 mins. Remove the foil, increase the oven temp to 200C/400F and bake for a further 20-25 mins until the potatoes are knife tender. Allow to cool for a few mins, then serve.