Preheat the oven to 180°C/350°F/Gas Mark 4.

Bring a large saucepan of water to a boil. Cut the potatoes into 2cm chunks and add them to the water. Cook for 20 minutes.

While the potatoes are cooking, dice the onion and crush the garlic. Grate the cheese.

Heat a frying pan on high heat. Add the beef and onion and fry for 6 minutes.

Add the garlic, tomato puree, and oregano and fry for 1 minute. Add 150ml of water, the beef stock, and the red wine stock. Bring to a boil, reduce the heat, and simmer for 6 minutes.

Drain the potatoes and return them to the pan. Add a splash of milk and knob of butter. Mash well.

Place the beef mixture into an ovenproof dish. Top with the mashed potatoes and spread evenly. Sprinkle the grated cheese over the top and bake in the oven for 6 minutes.

While the pie is baking, bring another saucepan of water to a boil. Add the peas and cook for 3 minutes.

Split the pie in half and place onto two plates. Serve with the peas on the side.