Beef and potato pies

Step 1

Preheat oven to 180°C. Brush eight 125ml (1/2-cup) capacity pie tins with oil. Use a 12cm round pastry cutter to cut 4 discs from each pastry sheet. Line the prepared tins with pastry. Place in the fridge for 15 minutes to rest.

Step 2

Meanwhile, heat the oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Stir in soup, gravy mix, water and Worcestershire sauce. Cook for 5 minutes or until it thickens slightly. Set aside to cool slightly.

Step 3

Place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 20 minutes or until tender. Drain. Return to pan. Add the milk and butter. Mash until smooth.

Step 4

Divide the mince mixture among the pastry cases. Top with the mash. Bake for 20-25 minutes or until browned.