Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
Add the beef mince and cook for a further 10 minutes, or until brown.
Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
Meanwhile, cut the potatoes into halves and quarters so they’re all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
Preheat the oven to 190C/170C fan/gas 5.
Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
Serve with buttered peas or a simple side salad.