In a medium sized frying pan, heat the olive oil and brown the minced beef for about 4 minutes. Remove the mince from the pan, and add the onion and garlic and fry for 2 minutes. Add the diced carrots, peas, bay leaves and thyme and cook for a further 3 minutes. Sprinkle in the flour, and mix well till it has been absorbed by the juices in the pan. Return the browned minced beef to the pan, followed by the red wine and beef stock. Cook for a further 3 minutes on a low heat to thicken the juices. Place the mixture in the bottom of a deep oven proof dish and start preparing the cheesy mash. Cook the potatoes in boiling water for about 15 minutes till soft. Drain away the water and immediately mash the potatoes. Add the milk, butter, mustard and cheddar cheese and mix well. Cover the cottage pie filling with the mustard mash using a fork, or you can pipe the mash using a piping bag for a nicer finish. Bake the cottage pie in the oven at 200`c, for about 15 minutes, or until the mash has started to brown. Serve the cottage pie sprinkled with chopped parsley.