Pre-heat oven to 180°C and heat oil in a medium sized pan.
Brown the mince and boil the kettle, mix the water with the stock and add it to the brown beef and bring it to a boil. Turn the heat down and add the peas, corn, tomatoes and marsala wine to the beef.
Let it simmer until the liquid is practically gone, whilst it is nearly at the end of cooking microwave the potatoes.
When both the meat and potatoes are ready, put the meat and the bottom of a ceramic dish and cover it with the potatoes. Smooth the potatoes with the back of a fork and put a few small chunks of butter on top.
Place it in the oven until the butter browns and turns crispy, serve immediately.
You could leave out the potatoes and use it as a bolognaise instead.