Fry the bacon in a large pan over medium heat until crisp with the fat rendered. Remove and place to one side, leaving the fat behind. Raise the heat slightly then fry the sausages until browned (don't focus on cooking them through, they continue cooking later). Remove the sausages and place to one side, leaving any excess fat behind. Slice into 5 pieces just before needed.

Lower the heat back to medium then add the carrot and onion and fry until soft and lightly coloured. If the pan dries out just add in some of the butter. Add the garlic and fry for 30 seconds or so, then melt the butter. Stir in the flour to create a roux then gradually add in the stock, stirring as you go to avoid lumps. Stir in the Worcestershire sauce, herbs, pepper, Oxo and Dijon then stir in the bacon and chopped sausages (with any resting juices). Pour into the baking dish and leave for 15 minutes or until a skin forms over the top.

Meanwhile, preheat the oven to 180C/350F. Slice the baby potatoes to around ¼" thick then lay the slices over the filling, working from the outside in, overlapping as you go (see video for reference). Brush with melted butter then generously season with salt.

Cover in foil and bake for 30 minutes. Remove the foil then increase the temp to 200C/400F and cook uncovered for 20 minutes, or until the potatoes are tender. I recommend flicking on the grill/broiler to crisp up the potatoes at the end. Rest for 5 or so mins to let the filling calm down, then sprinkle with chives and enjoy!