Prepare the base: Warm the olive oil in a large, ovenproof frying pan or a heavy-based saucepan over a medium heat. Add the chopped onion and cook for 6–8 minutes, stirring occasionally, until it turns translucent and softens. You’ll notice the raw, sharp scent of the onion mellow into a sweet, fragrant aroma.

Brown the beef: Tip in the minced beef, breaking it up with a wooden spoon. Let it sit for a minute without stirring to get a good sear. Then, stir and cook for 5–7 minutes until the mince is uniformly browned with no pink patches. Listen for the satisfying sizzle as the juices release and then reabsorb. The colour shifts from raw red to a deep, rich brown.

Build the flavour: Add the minced garlic, tomato purée, Worcestershire sauce, smoked paprika, and dried thyme. Stir everything together and cook for another minute. The tomato purée will darken and the spices will bloom, releasing their warm, earthy scents into the air.

Create the sauce: Pour in the tinned chopped tomatoes and the two tins of baked beans (do not drain them). Add the brown sugar, then season generously with salt and black pepper. Stir well to combine. Bring the mixture to a gentle simmer; you’ll see the sauce thicken slightly and the bubbles become slow and lazy.

Assemble the casserole: If your pan isn’t ovenproof, transfer the mixture to a 9x13 inch baking dish. Spread the mixture evenly. Sprinkle the grated cheddar cheese over the top, followed by the breadcrumbs if using. The surface should be completely covered in a golden blanket.

Bake to perfection: Preheat your oven to 190°C (375°F). Bake the casserole, uncovered, for 25–30 minutes. Watch for the cheese to melt completely and then form a bubbly, golden crust with darker brown spots on the edges. The sauce underneath will be bubbling vigorously when you peek through the side of the dish.

Rest before serving: Remove the casserole from the oven and let it stand for 5–10 minutes. This rest time allows the filling to settle, making it much easier to serve neat, hearty portions. The final dish will be glossy, hot, and deeply fragrant.