Heat oil in a large heavy-based frying pan or saucepan over medium-high heat until shimmering.

Add the beef mince in batches, breaking it up with a wooden spoon, and cook without stirring for 2–3 minutes until the base is deeply golden and beginning to caramelize.

Stir well and continue cooking for another 3–4 minutes until the mince is browned throughout. Transfer to a plate.

Reduce heat to medium.

Add diced onion, carrot, and celery to the same pan, stirring well to pick up any browned bits from the bottom.

Cook for 6–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add minced garlic and cook for 1 minute until fragrant.

Stir in tomato paste and cook for 2 minutes, stirring constantly, to deepen the flavour.

Return the browned mince to the pan, scraping in any juices from the plate.

Add beef stock, Worcestershire sauce, soy sauce, sugar, bay leaves, thyme, salt, and pepper.

Bring to a simmer over medium heat, then reduce to low. Simmer uncovered for 15–18 minutes, stirring occasionally, until the liquid reduces slightly and the flavours meld.

Mix cornflour and water into a smooth paste, then stir into the mince. Simmer for 2–3 minutes more until the sauce thickens slightly and coats the back of a spoon.

Taste and adjust salt, pepper, and Worcestershire as needed. Remove bay leaves.

Spoon the savoury mince over buttered toast, creamy mashed potato, or steamed rice.