(makes 8 x 8cm pies - lunch size)

INGREDIENTS

METHOD

• Grease or spray 8 lunch size pie dishes.
• Roll pastry to 2mm-3mm thickness (or alternatively buy pre rolled pastry) and using a 17cm round cutter (or a side plate) press out 8 rounds.
• Gently press pastry into pie dishes making sure pastry touches base and sides of the dishes. Rest in refrigerator 20-30 minutes while making filling.
• Melt butter in a heavy based fry pan, add onion and over a medium heat saute onion until golden in colour but not browned.
• Add garlic and cook for a further 1 minute.
• Add carrot and mushrooms and cook a further 3-4 minutes until carrots are tender and mushrooms are soft. Tip into a bowl and set aside.
• In the same frypan add oil and when hot and in two batches sear the beef.
• Set beef aside.
• Melt 2nd measure of butter in a medium sized saucepan. Add flour and cook, stirring occasionally, 2-3 minutes or until butter / flour is a nutty brown colour.
• Slowly add stock and beer, constantly stirring, until roux is smooth and thickened. Add Worcestershire sauce, Tabasco and salt and pepper. Stir to combine and simmer over a low heat for 2- 3 minutes.
• Remove from heat and add beef and vegetables to sauce. Set aside to cool while you prepare the potato topping.
• Preheat oven to 200ºC.
• Spoon cooled filling into the rested pie bases.
• Top with Mashed Potato and sprinkle each pie with Parmesan.
• Place pies in a pre-heated oven and cook 30 - 35 minutes until pastry is golden brown and cheese is just colouring.