Chop onions and fry in oil and butter until soft, add garlic and mushrooms and cook until the juices run.

Mix in celery, cover the pan and sweat for 5 minutes.

Transfer to a lagr heavy saucepan.

Fry the lardons (bacon) until golden brown, add to vegetables and in the same way pan-fry the aubergines adding more oil if necessary.

Mix in with other vegetables.

Brown the mince, sprinkle with approximately 1 tablespoon of plain flour.

Pour in the red wine and stock (about 1/2 pint), bubble for a short while and add remainder of the seasonings, tomatoes etc.

Pour into the heavy pan with the vegetables, mix and simmer slowly for at least an hour stirring occasionally and adjusting seasoning to taste. Add more stock if it thickens too much.

Transfer mixture into a large pie dish, or any deep serving dish, and cool a little.

Meanwhile boil and mash the potatoes using milk, butter and cream with seasoning.

Cover the meat with the mash, fork up, dot with knobs of butter and bake in the oven until brown.