Preheat your oven to 190°C (170°C fan). While it heats, drizzle the olive oil into a large frying pan over medium-high heat. You'll hear a gentle sizzle when the oil is ready.

Brown the mince: Add the beef mince to the pan, breaking it apart with a wooden spoon. Cook for 6–8 minutes until it turns from pink to a rich brown colour and you can smell the savoury aroma of seared meat. The texture should look crumbly with no visible pink spots.

Sweat the vegetables: Tip in the diced onion and cook for 3–4 minutes until it softens and becomes translucent, almost glassy in appearance. Add the minced garlic and stir for another 30 seconds until fragrant — your kitchen will smell wonderful at this point.

Build the sauce: Pour in the baked beans, chopped tomatoes, and tomato purée. Stir in the Worcestershire sauce, smoked paprika, and oregano. Bring the mixture to a gentle simmer — you'll see small bubbles breaking the surface. Let it cook for 3 minutes, stirring occasionally, until the sauce thickens slightly and turns a deep, appetising red.

Season and transfer: Taste the sauce and add salt and pepper as needed. Pour everything into a 9x13 inch baking dish, spreading it evenly with the back of a spoon. The surface should be level for even cooking.

Add the topping: Sprinkle the grated cheddar cheese evenly over the top. If using breadcrumbs, scatter them over the cheese for extra crunch. The cheese should form a complete, even layer.

Bake: Place the dish in the oven, uncovered, and bake for 20–25 minutes. You'll know it's ready when the cheese is bubbling and golden brown — look for dark spots on the surface and edges that are slightly crispy. The sauce should be visibly bubbling around the sides.

Rest and serve: Remove from the oven and let it rest for 5 minutes. This allows the casserole to set slightly, making it easier to serve. The cheese will have formed a gorgeous, crispy crust that cracks satisfyingly when you cut into it.