Mini Beef Cottage Pies

Step 1: Grease a 12 hole, non-stick muffin pan 1/3 cup capacity).

Step 2: To make filling, heat an oiled, large, non-stick frying pan over a medium to high heat and add onion and garlic and cook, stirring, for about 3 minutes, or until soft and then add beef mince and cook, stirring to break up mince for about 5 minutes or until browned and then stir in tomato paste.

Step 3: Blend flour with a 1/4 cup of the stock until smooth and stir into pan with remaining stock and Worcestershire sauce.

Step 4: Season and bring to the boil and gently boil, stirring occasionally, for about 5 minutes, or until thickened and then remove to cool.

Step 5: Cook potatoes in a pan of boiling water until tender and then drain and return to the pan over a low heat and add butter and milk and mash until smooth.

Step 6: Remove from the heat and stir in half the cheese and season to taste.

Step 7: Cut each pastry sheet into four circles (10.5 cm in diameter) and line prepared pan holes with pastry and then divide filling among the cases and top with potato (about 1/3 cup on each).

Step 8: Cook in a very hot oven (220C) for 20 minutes and then remove and reduce oven heat (200C) and sprikle over remaining cheese and cook for a further 15 minutes or until golden.

Step 9: Remove from oven and cook pies in pan for 10 minutes before lifting out to serve.