Preheat and Prepare: First, preheat your oven to 190°C (170°C Fan / Gas Mark 5). Lightly grease a large, ovenproof casserole dish (approximately 2-litre capacity).

Brown the Beef Mince: Heat the olive oil in a large, heavy-based pan or skillet over a medium-high heat. Add the beef mince and cook for 5-7 minutes, breaking it up with a wooden spoon, until it's nicely browned all over. Don’t rush this step; getting a good colour on the mince builds a huge amount of flavour.

Sauté the Aromatics: Add the chopped onion and carrots to the pan with the mince. Cook for another 5-8 minutes, stirring occasionally, until the onion has softened and turned translucent. Stir in the minced garlic and dried thyme and cook for one more minute until fragrant.

Create the Gravy: Sprinkle the plain flour over the mince mixture and stir well to combine. Cook for 1-2 minutes to cook out the raw flour taste. Gradually pour in the hot beef stock, stirring constantly to avoid lumps. Once all the stock is incorporated, stir in the tomato purée and Worcestershire sauce.

Simmer the Base: Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it bubble away gently for 10 minutes. This allows the flavours to meld together beautifully. Season generously with salt and black pepper, then stir in the frozen peas.

Assemble the Casserole: Pour the beef mince mixture into your prepared casserole dish and spread it out evenly.

Layer the Potatoes: Arrange the thinly sliced potatoes over the top of the mince, overlapping them slightly to create a tight layer. You might need to do two layers to use them all up. Brush the top of the potatoes generously with the melted butter and season with a little more salt and pepper.

Bake the Casserole: Cover the dish with a lid or aluminium foil and bake in the preheated oven for 30 minutes. This initial covered baking time helps to steam the potatoes and cook them through.

Add the Cheese and Bake Again: After 30 minutes, carefully remove the dish from the oven. Take off the lid or foil and sprinkle the grated Cheddar cheese evenly over the potatoes. Return the dish to the oven, uncovered, and bake for a further 15-20 minutes, or until the potatoes are tender and the cheese is golden brown and bubbly.

Rest and Serve: Let the Hobo Casserole Ground Beef stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Garnish with fresh parsley if you like, and serve hot.