• 2 Tbsp (27 g) olive oil
• 1 onion, diced
• 1 stalk celery, diced
• 1 Tbsp garlic, minced, freshly
• 1 tsp (3 g) Maldon flaky sea salt
• 1 zucchini (courgette), diced or zucchini (courgette), grated
• 1 carrot, diced or carrot, grated

Heat the olive oil in a large, deep, heavy-based oven-safe pan over medium heat (see note 3 if you don’t have an oven-safe pan). Add the onion, celery, carrot, zucchini, garlic and salt. Cook, stirring, for 4–5 minutes, or until softened.

• 750 g ground beef, minced
• 2 Tbsp large thyme sprigs or dried thyme

Add the thyme and beef and cook, stirring, for 3–4 minutes or until cooked through, breaking up the beef with a wooden spoon as you go.

• 60 g tomato paste

Stir through the tomato paste until well combined.

• 2 Tbsp (15 g) all-purpose flour

Stir through the plain flour until dissolved.

• 1 Tbsp (15 g) red wine vinegar
• 500 mL beef stock
• 1 Tbsp (16 g) Worcestershire sauce
• ¹⁄₄ tsp (1 g) black pepper, freshly cracked

Add the red wine vinegar, beef stock, Worcestershire sauce and pepper. Stir to combine. Simmer, uncovered, stirring occasionally, for 10 minutes or until thickened to a gravy consistency. (The heat must be high enough to ensure the sauce is bubbling. If not, adjust the heat to medium–high or high. This will help to ensure the liquid evaporates and the gravy thickens.)

• 800 g potatoes, very thinly sliced
• 3 Tbsp (42 g) unsalted butter, melted
• ¹⁄₂ tsp sea salt flakes

Top with the potato – Place one-third of the potato slices in a layer across the beef, overlapping the slices slightly. Drizzle over some of the butter, then repeat with a second layer of potatoes, another drizzle of butter, then a final layer of potatoes and a final drizzle of butter. Finish with a sprinkling of salt.