In a large saucepan and fry 1400g beef mince until browned. Set aside as it browns.
Put 3 tbsp olive oil into the pan, add finely chopped onions, chopped carrots and chopped celery sticks and cook on a gentle heat until soft, about 8-10 mins.
Add finely chopped garlic cloves and plain flour, increase the heat and cook for a few mins, then return the beef to the pan.
Pour over red wine and boil to reduce it slightly before adding the 850ml beef stock, Geo Watkins, a few rosemary sprigs and 2 bay leaves.
Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and rosemary stalks.
Meanwhile, make the mash. In a large saucepan, cover the potatoes which you've peeled and halved, in salted cold water, bring to the boil and simmer until tender.
Drain well, then allow to steam-dry for a few mins. Mash well with the 200ml double cream, 25g butter, ¾ chop chives and three-quarters of the 200g strong cheddar cheese. Check for seasoning.
Spoon the meat into ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
If eating straight away, heat oven to 200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.