Preheat your oven to 180°C (160°C fan). Lightly grease a 2-litre (approximately 9x13 inch) ovenproof baking dish.

Heat the olive oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Add the beef mince to the pan. Increase the heat slightly and cook, breaking it up with a wooden spoon, for about 8-10 minutes until it’s evenly browned. Drain off any excess fat from the pan.

Sprinkle over the smoked paprika and cumin. Stir well and cook for one minute. I find that "blooming" the spices like this really intensifies their flavour and makes a noticeable difference to the finished dish.

Stir in the tomato purée and cook for another minute. Then, pour in the tinned tomatoes, beef stock, and Worcestershire sauce. Add the brown sugar and a generous pinch of salt and pepper.

Bring the mixture to a gentle simmer, then reduce the heat and let it cook, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.

Stir the drained kidney beans and sweetcorn into the mince mixture. Check the seasoning and add more salt or pepper if needed.

Carefully spoon the mixture into your prepared baking dish and spread it out evenly. Sprinkle the grated cheddar cheese all over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is gloriously melty, golden brown, and the sauce is bubbling around the edges.

Remove from the oven and let it rest for 5 minutes before scattering over the sliced spring onions and serving.