SERVES: 6

METHOD

1. For the pie filling, heat olive oil in a large saute pan over a low heat. Add onion, garlic, celery and carrot, stirring to combine. Cover and cook for 10 minutes or until onion is tender.

2. Increase heat to medium-high and add beef, stirring until combined. Cook for 5 minutes or until meat browns, stirring regularly to allow even cooking.

3. Add cornflour, stirring until well combined. Add stock, ale, tomato paste, chutney and Worcestershire sauce, stirring to combine. Bring to the boil, reduce heat to a simmer and cook for 20 minutes or until mixture has reduced down to a very thick sauce, stirring occasionally to prevent sticking to pan. Season with salt and pepper, remove from heat and allow to cool completely.

4. Meanwhile for the mash, place potatoes in a steamer basket over boiling water and cook for 15 minutes or until very tender. Remove from heat and mash until smooth. Add butter, salt and pepper, stirring until mash is well combined and smooth. Allow to cool completely.

5. Preheat oven to 200°C (180°C fan-forced).

6. To assemble pies, place pastry on a lightly floured surface and cut out 6 x 16cm pastry rounds for the pie bases.

7. Lightly grease the pie tins and line them with the pastry rounds. Place lined pie tins in refrigerator and chill for 30 minutes. Line pastry cases with baking paper and baking beans (eg. dried chickpeas) and place in preheated oven for 15 minutes to blind bake. Remove paper and baking beans and return pie cases to oven for a further 10 minutes or until lightly golden. Reduce oven temperature to 180°C (160°C fan-forced).

8. Evenly divide the cooled pie filling between the blind baked pie cases. Spoon the mash on top of each pie.

9. Cook pies in preheated oven, cook for 30 minutes or until tops are golden.

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