Preparation

• In a large saucepan, heat 1½ tablespoons vegetable oil. Add the onion, reduce the heat and cook for 5 minutes, stirring regularly, until softened.
• Meanwhile, in a large frying pan, heat the remaining 2 tablespoons oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
• Stir the flour into the onions. Add the bay leaves, thyme and anchovy (if using). Stir in the chopped tomatoes, stock, and Worcestershire sauce.
• Add the cooked mince and then pour the reserved stock into the empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the saucepan. Season with salt and pepper.
• Bring the mixture to the boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring regularly.
• For the mash, boil the potatoes until tender. Drain well and leave to steam for a few minutes. Add the milk, butter and egg yolk (if using), then mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Pour the meat mixture into a 1.4 litre ovenproof dish and spread the mash on top. Smooth the surface of the mash and use a fork to make lots of ridges. Bake until the surface is golden-brown.
• Serve hot with seasonal veg on the side.