Shepherd's Spies

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WHAT YOU NEED:

Pie Mixture:
- 400g lean beef mince
- 1 cup beef stock
- 1 cup water
- 400g can whole tomatoes
- 2 1/2 cups chopped field mushrooms
- 1 teaspoon soy sauce
- 1 teaspoon Worcester sauce
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 cloves garlic, chopped
- Olive oil spray (1 teaspoon)

Topping:
- 3 large floury potatoes
- 75g Edam cheese
- Cherry tomatoes
- Trim Milk

WHAT TO DO:

1. Heat a little oil in a electric fry pan and add onion, garlic, celery and carrot - cook gently until onions are soft but not brown.
2. Add mince to pan and brown for about 5 minutes.
3. Add tomatoes, stock, water, mushrooms and soy and Worchester sauce. Bring to the boil, then reduce heat and simmer.
4. Preheat oven to 180°C.
5. While your meat mixture is simmering, cook the potatoes. Peel and chop potatoes into even-sized pieces, cover with cold water and bring to the boil in a large pot.
6. Cook until tender, then drain and mash.
7. Add grated cheese to your mash, blending well with a fork and stir in trim milk until it’s nice and smooth.
8. Put two cupcake papers in each space in muffin tin.
9. Once the mince mixture has cooled, spoon a bit into each cupcake paper, leaving room for the topping.
10. Spoon your potato mash into a piping bag – you can always use a re-sealable bag with a small hole in it instead, then, twirl the potato mash around the top of each cupcake paper as if it was icing!
11. Pop them in the oven just for 10-15 minutes and then add a cherry tomato on top.