Preheat and prepare: Set your oven to 180°C (160°C fan). Grease a 9x13 inch baking dish lightly with a little oil. The dish should feel warm to the touch when you place your hand near it after a few minutes.

Brown the beef: Heat the olive oil in a large frying pan over medium-high heat. Add the minced beef and cook, breaking it apart with a wooden spoon. You'll hear a satisfying sizzle as the meat hits the pan. Cook for 5-7 minutes until the beef is deeply browned and no pink remains. The sound will shift from a vigorous sizzle to a gentler crackle as the moisture evaporates. Drain off any excess fat, leaving about a tablespoon in the pan.

Sweat the aromatics: Add the diced onion to the pan with the beef. Cook for 4-5 minutes, stirring often, until the onion turns translucent and soft. You'll notice the onion releasing a sweet, fragrant aroma. Stir in the minced garlic, salt, pepper, smoked paprika, and dried thyme. Cook for another minute until the garlic becomes fragrant but not burnt.

Build the sauce: Pour in the chopped tomatoes, tomato purée, and beef stock. Stir everything together, scraping the bottom of the pan to lift any browned bits. Let the mixture come to a gentle simmer. You'll see small bubbles breaking the surface. Cook for 5 minutes, allowing the sauce to thicken slightly. The colour will deepen to a rich, reddish-brown.

Combine with rice: Stir in the uncooked rice and frozen peas. The rice grains should be evenly distributed through the sauce, which will look slightly soupy at this stage. Transfer the entire mixture to your prepared baking dish, spreading it into an even layer. The sauce should just cover the rice grains.

Bake covered: Cover the dish tightly with aluminium foil. Bake for 30 minutes. During this time, the rice will absorb the liquid and steam, becoming tender. You'll hear a gentle bubbling sound from the oven, and a warm, savoury aroma will start to fill your kitchen.

Add the cheese and finish: Remove the foil carefully—steam will escape, so keep your face clear. The rice should be tender and the sauce mostly absorbed. Sprinkle the grated cheddar and Parmesan evenly over the top. Return the dish to the oven, uncovered, for 10-15 minutes. Watch for the cheese to turn golden and bubbly, with darker brown spots forming in places. The surface should be crisp to the touch when you press it gently with a spoon. Let the casserole rest for 5 minutes before serving—this allows the rice to set and makes serving much easier.