Mini cheesy mince and mash potato pies

Preheat the oven to 180 C / Gas 4.

Fry the beef for 4 minutes or until browned. Add the onion, carrots, rosemary and garlic and fry for 5 minutes.

Add the stock, tomato purée, Worcestershire sauce and tomatoes. Bring to the boil and then reduce to simmer for 25 minutes.

Meanwhile half fill a pot with water, add the potatoes and bring to the boil. Add a pinch of salt and continue boiling until tender, 15 to 20 minutes.

Drain the potatoes and mash them with the milk, butter and half the cheese.

Place 4 ramekins or ovenproof dishes onto a baking tray and divide the meat filling between them. Top each with a nice helping of the mashed potato. Sprinkle the remaining cheese on the top.

Bake the pies for 25 to 30 minutes, or until they are golden and bubbling.