Preheat your oven to 180°C (160°C fan). Lightly grease a 2-litre casserole dish.

Heat the olive oil in a large, deep frying pan or skillet 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, being careful not to let it burn.

Add the beef mince to the pan. Season with salt, black pepper, and smoked paprika. Cook, breaking up the meat with a wooden spoon, until it's browned all over. I find that using a potato masher works best for me to get that fine, evenly-cooked texture.

Once the beef is cooked, drain off any excess fat from the pan. According to the Food Standards Agency, it's important to ensure minced meat is cooked through until steaming hot with no pink meat.

Reduce the heat to low. Add the softened cream cheese, double cream, sugar-free ketchup, and Dijon mustard to the pan. Stir everything together until the cream cheese has melted and a creamy sauce has formed, coating the beef mince.

Transfer the beef mixture to your prepared casserole dish and spread it out in an even layer.

Sprinkle the grated mature cheddar cheese evenly over the top of the beef mixture.

Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese on top is melted, golden brown, and bubbling around the edges.

Let the casserole rest for 5 minutes before serving. This allows it to set slightly, making it easier to portion. Top with chopped gherkins, bacon, and fresh parsley if you like.