1. Place onions, carrots and celery in a food processor and process until very finely chopped. Heat half the butter with the oil in a large saucepan. Add the vegetables and saute for 5 minutes until they begin to colour. Add the meat and fry, breaking it up with a wooden spoon for a further 5 minutes.

2. Add the stock, ketchup, oregano and a little salt and pepper. Bring to a boil, reduce heat. Cover and simmer gently for 20 minutes, stirring occasionally.

3. Meanwhile, cut the potatoes into chunks and boil in lightly-salted water for 15 to 20 minutes until tender. Drain and return to the saucepan. Mash well and stir in the remaining butter and the milk.

4. Stir the baked beans into the meat mixture. Turn into a large, shallow oven-proof dish or individual foil or pie dishes. Spoon the potatoes over the filling spreading it right to the edges.

5. Bake in a preheated 400 F. oven for about 40 minutes until the potato is pale golden.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.