Preheat and Sauté: First, preheat your oven to 200°C (180°C fan). Heat the olive oil in a large, deep frying pan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince: Turn the heat up to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for about 8-10 minutes, stirring occasionally, until it's thoroughly browned all over. Make sure to drain off any excess fat at this stage.

Build the Sauce: Stir in the tomato purée and smoked paprika and cook for a minute. Then, pour in the chopped tomatoes, beef stock, Worcestershire sauce, and BBQ sauce. Add the dried oregano and season generously with salt and pepper.

Simmer the Filling: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes. This allows the flavours to meld together and the sauce to thicken into a rich, stew-like consistency. I find that this simmering step is key to a really flavourful base.

Assemble the Casserole: Remove the pan from the heat and stir in the drained sweetcorn. Transfer the entire beef mixture into a 9x13 inch (or similar capacity) baking dish and spread it out evenly.

Add the Toppings: Sprinkle the grated mature cheddar cheese evenly over the top of the beef filling. Then, arrange the frozen potato tots in a single, even layer over the cheese. What works best for me is laying them in neat rows, but scattering them randomly also works perfectly well for a more rustic look!

Bake to Perfection: Place the dish in the preheated oven and bake for 30-35 minutes, or until the potato tots are deep golden brown and crispy, and the filling is bubbling deliciously around the edges.

Rest and Serve: Carefully remove the casserole from the oven and let it rest for 5-10 minutes before serving. This helps the filling to set slightly, making it much easier to dish up.