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Heat the oil in a large frying pan. Add the onion and carrots and cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables have started to soften.
Add the beef to the pan and cook for about 5-10 minutes, stirring to break up the meat, until it browns. Once the meat is crumbly, stir occasionally to prevent it from sticking and burning, but don’t keep stirring it, otherwise, it just cools the mixture, rather than letting the meat brown.
Add the mushrooms to the pan and cook for a few minutes.
Sprinkle over the flour, then mix it in well and cook for 3-4 minutes.
Pour in the can of tomatoes, sprinkle in the stock cube, and bring the mixture to a boil, reduce the heat and simmer for about 10 minutes, until it thickens slightly and the vegetables are tender. If the sauce seems very thick, just add a little boiling water.
Set oven to 200C (180C fan, Gas 6).
Stir the Worcestershire sauce into mince and season with salt and pepper. Spoon the filling into an oven-dish and level the surface.
Spread the mashed potato over the mince and score the surface with a fork. Top with a knob of butter, if using.
Bake in the centre of the oven for 20-30 minutes, or until the mash is golden and the filling is bubbling. Serve straight from the oven.