COOK'S TIPS

• Don’t have small ovenproof dishes? In the last 30 minutes of cooking beef on the stove, cut six 12cm pastry rounds and arrange on a lined oven tray. Decorate with leaf shapes and brush with egg wash (see Step 3). Bake for 15-20 minutes at 200 C fan-forced (220 C conventional), until puffed and golden. Serve hot beef mixture in bowls, topped with pastry rounds. Voila! Pot pies with no pots required!

• You can shred the beef before transferring to the ovenproof dishes.

• Make the filling a day ahead, then top with pastry and bake the next day.