Mini shepherd’s pies

Heat half of the oil in a large saucepan and add the onions. Sauté for 8 mins, until softened, then mix in the lamb mince and fry for 4 mins, until coloured. Mix in the swede and red wine, then turn up the heat and cook for 3 mins, until the wine is reduced by half. Add the vegetable stock and season with salt and pepper. Bring to the boil and cook for 20 mins. Preheat the oven to 200°C/gas mark 6. Place the potatoes in a saucepan with half the mint. Cover with boiling water and stand for 5 mins, then rinse. Stir the rest of the mint into the mince mixture and divide between four individual serving pie dishes. Layer the potato slices over the top and brush with the remaining oil. Sprinkle with salt and bake for 20 mins until golden. Serve.