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Preheat oven to 230°C/210°C fan forced.
Heat half the oil in a 24cm (top measurement) frying pan over medium-high heat. Add the beef. Cook, stirring to break up any lumps, for 5 minutes or until browned. Transfer to a bowl.
Heat remaining oil in the pan. Add the bacon, onion, carrot and celery. Cook, stirring, for 5 minutes or until onion softens.
Add the tomato paste and flour and cook, stirring, for 2-3 minutes or until well combined. Gradually add the stock. Stir to combine. Reduce heat to medium. Return beef to the pan and add the tomato, Worcestershire sauce and bay leaves. Stir to combine. Cook, stirring occasionally, for 10-15 minutes or until sauce thickens. Stir in the peas. Season.
Meanwhile, line a baking tray with baking paper. Place the pommes on the tray. Bake, shaking the tray occasionally, for 15 minutes or until crisp and golden.
Preheat the grill to high. Use the back of a spoon to smooth the top of the mince mixture. Remove the bay leaves. Place the pommes over the top of the mince mixture. Sprinkle with cheese. Grill for 3-5 minutes or until the cheese is melted and golden. Sprinkle with parsley to serve.