Preheat and Prep: First, preheat your oven to 180°C (160°C fan). Lightly grease a large, deep ovenproof dish (around 2.5 litres capacity).

Parboil the Potatoes: Place the sliced potatoes in a large saucepan of salted water. Bring to the boil and cook for 5-7 minutes until they are just starting to become tender but still hold their shape. Drain them carefully and set aside.

Sauté the Aromatics: While the potatoes are boiling, heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Add the crushed garlic and cook for another minute until fragrant.

Brown the Mince: Add the beef mince to the pan with the onions. Break it up with a wooden spoon and cook until it's browned all over. I always take the time to do this properly; it's a simple technique that builds a huge amount of flavour. You can find a great guide on how to brown mince properly on BBC Good Food. Once browned, drain off any excess fat from the pan.

Create the Sauce: Return the pan to the heat and stir in the tin of baked beans, the condensed tomato soup, Worcestershire sauce, mixed herbs, salt, and pepper. Stir everything together until well combined and let it simmer gently for 2-3 minutes.

Assemble the Casserole: Arrange half of the parboiled potato slices in an even layer at the bottom of your prepared ovenproof dish. Spoon the entire beef mince mixture over the potatoes and spread it out evenly.

Add the Top Layer: Neatly arrange the remaining potato slices over the top of the mince mixture, overlapping them slightly to create a full covering.

Top with Cheese and Bake: Sprinkle the grated Cheddar cheese evenly over the top layer of potatoes. Place the dish in the preheated oven and bake for 35-40 minutes, or until the casserole is bubbling and the cheese topping is golden brown and melted. What works best for me is letting it rest for 5-10 minutes before serving, which allows the layers to set a little.