Preparation

• 1
  For the filling: Preheat the oven to 180°C and grease a muffin tin
• 2
  Heat the oil in a large pan and sauté the onion and carrot until soft
• 3
  add the beef, in batches, stirring well as it browns
• 4
  Drain away any excess fat
• 5
  Add the merlot and garlic and cook briskly until most of the liquid has evaporated
• 6
  Stir in all the remaining ingredients
• 7
  Turn down the heat and simmer gently for an hour, or until the mixture is slightly thickened
• 8
  For the pastry: boil the potatoes in plenty of salted water until tender
• 9
  Drain and pour in the melted butter and mash until smooth
• 10
  Sift the flour, mustard powder, baking powder, salt and pepper into a separate bowl
• 11
  Now add the flour, in increments, to the mashed potato, stirring well to form a pliable soft dough
• 12
  Use only as much flour as is required and stop adding once the dough has formed
• 13
  Finally add the cheese
• 14
  Roll the pastry out
• 15
  Cut out circles using a large rimmed glass, the same size as your muffin tins
• 16
  Gently press the pastry onto the base and sides of the tins
• 17
  Brush the rims with a little beaten egg and fill the cases with the mince
• 18
  Gather up all the remaining pastry, roll it out again, and cut out enough' lids' to cover all the pies
• 19
  Drape the lids over the pies and, using your fingers, gently seal the edges
• 20
  Brush all over with beaten egg and cut a small slit in the top of each pie
• 21
  Place in a hot oven and bake for 20-25 minutes.