CREAMY PARMESAN POLENTA 3 cups chicken stock 1 cup instant polenta 1/2 cup finely grated parmesan, plus extra, to serve 1/2 cup pure cream

STEP 7

Meanwhile, combine tomato, avocado, shallot, juice and remaining oil (about 1/2 tablespoon) in a bowl. Season. Spoon tomato mixture over enchiladas. Serve with extra coriander, lime wedges and dollops of sour cream. stirring, for 3 minutes. Add carrot and celery, and cook, stirring, for 5 minutes or until vegetables just start to soften. Add garlic. Cook for 1 minute or until fragrant. Stir in beer, pre-browned beef, then stock, thyme, rosemary and bay leaves. Season. Reduce heat to low. Cover and simmer for 1 hour.

Add capsicum and simmer, covered, for a further

11/2 hours or until meat is tender, stirring occasionally. Stir in gravy powder and barbecue sauce. Simmer, uncovered, for 5 minutes or until gravy thickens. Remove and discard herb sprigs and bay leaves. Set aside to cool completely.

Grease six 1-cup-capacity pie tins with non-stick cooking spray. Cut each sheet of shortcrust pastry into 4 triangles. Join 2 triangles together along 2 long edges, pressing firmly to secure and form a square. Repeat with remaining triangles to make 6 squares. Line base and sides of each prepared tin with shortcrust squares. Spoon cooled filling into each prepared tin (about 2/3 cup for each pie).

Brush one sheet of puff pastry with a little of the beaten egg. Fold pastry in half to form a rectangle. Cut the rectangle in half to form 2 squares. Repeat with remaining puff pastry to make 6 squares. Brush edges of pastry in tins with a little of the beaten egg. Cover each pie with a puff pastry square, pressing edges with a fork to seal. Trim edges. Brush tops with beaten egg and sprinkle with sesame seeds. Wrap in plastic wrap and put in snaplock bags. Freeze for up to 3 months.

Preheat oven to 180°C fan-forced (200°C conventional). Remove frozen pies from plastic wrap and snaplock bags, then put pies on 2 large oven trays. Bake for 50 minutes to 1 hour or until pastry is golden and puffed and pies are heated through. Pour warm gravy over pies and top with baby peas. Serve.

STEP 3 STEP 4 STEP 5 STEP 6 STEP 1

Heat half of the oil in a large, deep, heavy-based saucepan on medium-high. Cook lamb, in batches, for 6-8 minutes or until browned all over. Transfer to a plate.

Heat remaining oil in same pan on medium. Cook onion, carrot and celery for 5 minutes or until onion is tender. Add garlic and pancetta, and cook, stirring, for 5 minutes or until pancetta starts to brown. Add wine; simmer for 2 minutes or until wine is reduced by half. Stir in stock, lamb, passata, thyme, oregano and bay leaves. Season. Bring to the boil. Reduce heat to low. Cover and simmer for 21/2 hours or until lamb is tender.

STEP 2