- Heat oil in a large skillet over medium high heat. Add onion, garlic and cumin seeds and cook for 1 minute, stirring occasionally. Add carrots and celery, and cook for another 3 minutes or until softened.
- Turn the heat up to high. Add the beef and cook, breaking it up with a wooden spoon or spatula, until browned all over.
- Sprinkle over the flour and mix in. Add tomato paste, broth, red wine, Worcestershire sauce, balsamic vinegar, bay leaves, salt and a good season of pepper, and stir to combine.
- Bring to a simmer, then turn down the heat so it is simmering rapidly. Stir through the peas.
- Cook for 30 minutes, stirring occasionally, until it reduces and thickens.
- Transfer to a 6-cup capacity pie dish. Cover and cool for 30 minutes – this can be done overnight.
- Preheat oven to 180°C/350°F.
- Bring a large pot of water to the boil. Add the potatoes and cook for 15 minutes, or until soft. Put back in the pot, off the heat, and allow the potatoes to steam dry for a minute.
- Add half of the butter and mash until melted, then add the warm milk and salt. Mash until smooth.
- Spread onto the pie, completely covering the filling. Melt the remaining butter and drizzle all over the top. Sprinkle with parmesan.
- Bake for 25-30 minutes, or until golden on top and the sauce begins to bubble up around the edges.
- Remove from the oven and allow to stand for 5 minutes. Serve hot.