Brown beef in a large skillet over medium-high heat, breaking meat up with a wooden spoon if necessary. Once beef starts to brown add onions to the skillet. Cook for a few minutes until vegetables start to soften, but not brown. Add garlic and cook stirring for 1-2 minutes. Add wine and deglaze pan by scraping the bottom with spoon. Allow wine to reduce and evaporate by more than half.

Sprinkle cornstarch over beef and vegetables, and stir to fully coat ingredients (and avoid any cornstarch lumps).

Slowly add beef broth, starting with a tablespoon or two and gradually increasing quantity. Once broth is added, bring pot to a boil and reduce heat to low.

Simmer, uncovered for about 20 minutes, until sauce has thickened and reduced slightly. Add carrots, peas and Worcestershire sauce. Cook for 15-20 minutes, until carrots have reached desired tenderness.

Season lightly with salt and pepper.

Meanwhile, place potatoes and bay leaves (if using) into a large sauce pan and cover with 2-3" of cold water. Add 1 tsp of salt and bring to a boil over high heat. Reduce heat to a strong simmer and cook for around 20-25 minutes until tender.

Drain water and let potatoes air dry in the strainer (do not rinse!). Add milk and butter to pan and cook over low heat until butter has melted and milk has warmed. Return potatoes to mean with milk and butter and mash until desired consistency has been reached. Season with salt and pepper

Serve mince over tatties and garnish with chopped fresh parsley if desired.