1-First, prepare the filling: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion, carrot, mushrooms, and garlic; cook until softened and slightly colored. Add the minced beef, cook and break it up until browned, then stir in the tomato puree and simmer for a few minutes before adding the red wine.

2-Next, pour in the beef stock, Worcestershire sauce, beef gravy granules, thyme, and rosemary. Let it simmer on low heat for 20-25 minutes until the gravy thickens, then adjust seasoning as needed and cool for 10-15 minutes.

3-Make the mash: Peel and dice the potatoes, then boil them in salted cold water until fork-tender. Drain and let them steam dry in a colander for 5 minutes, then return to the pot and mash with the butter, milk or cream, grated cheddar cheese, nutmeg, salt, and pepper.

4-Assemble and bake: Preheat the oven to 190C/375F and grease a 12-hole muffin tin. Cut 12 circles from the shortcrust pastry and press them into the tin. Spoon in the cooled filling, top with the mash, and bake for 25-30 minutes until golden. Let the pies rest for 5 minutes before serving. Remember, cooling the filling helps avoid soggy pastry, as noted in our tips section.