Preheat your oven to 180°C (160°C fan). Lightly grease a 9x13 inch (or similar 2.5-litre) baking dish.

Heat the olive oil in a large, deep frying pan or Dutch oven over a medium-high 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.

Add the beef mince to the pan. Break it up with a wooden spoon and cook until it's thoroughly browned all over. Drain off any excess fat if necessary. What works best for me is to let the mince sit for a minute or two without stirring to develop a nice brown crust.

Stir in the smoked paprika, dried oregano, and tomato purée. Cook for one minute, stirring constantly, to cook out the raw taste of the purée.

Pour in the chopped tomatoes, hot beef stock, and Worcestershire sauce. Season well with salt and pepper. Bring the mixture to a simmer and let it bubble gently for 5 minutes to allow the flavours to meld.

Remove the pan from the heat and stir in the uncooked rice. Ensure the rice is fully submerged in the liquid.

Carefully pour the mixture into your prepared baking dish and spread it out evenly.

Cover the dish very tightly with aluminium foil. This is a crucial step to trap steam and cook the rice. Bake in the preheated oven for 30 minutes.

After 30 minutes, carefully remove the dish from the oven and take off the foil. The rice should have absorbed most of the liquid. Sprinkle the grated Cheddar cheese evenly over the top.

Return the dish to the oven, uncovered, and bake for a further 10-15 minutes, or until the cheese is melted, bubbling, and golden brown on top.

Let the casserole rest for 5-10 minutes before serving. This helps it to set slightly, making it easier to serve. Garnish with fresh parsley.