Prep time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
In a large saucepan or casserole dish heat the oil and fry off the mince for 5 minutes. Add the celery, bacon, mushrooms and stir. Cook for a further 5 minutes. Add the garlic and tomatoes. Stir once again and cook for 2 minutes.
Add the wine and let it bubble for 5 minutes so that the alcohol evaporates (this is called reducing). Add the Worcestershire sauce, soy sauce, salt, pepper and herbs. Bring to the boil, pop a lid on it turn down the heat so that it is very gently simmering and cook for 30 minutes.
Meanwhile, bring the potatoes to boil in a pan of water. Once they are soft, drain them and add a tablespoon of butter, a pinch of salt and a good grind of black pepper. Mash the seasoned potatoes well with a fork, whisking them at the end so they go really light and creamy.
Carefully spoon the mash on to the mince and fork up the top so it catches under the grill. Heat the grill to its highest setting and grill until golden brown. Serve with peas, beans or broccoli.