Mini Shepherd's Pies

Heat half the oil in a heatproof casserole pot over medium heat. Add lamb, in batches, and cook for 8 minutes or until browned on all sides. Transfer to a bowl. Cook remaining lamb.

Preheat oven to 200°C.

Meanwhile add remaining oil to pot. Add onion, carrot and celery. Cook for 8 minutes, stirring, until soft. Stir in flour. Cook for a further 1 minute. Gradually add stock, stirring, until combined. Add tomatoes and bring to the boil. Return lamb to pot. Cover and bake for 1 hour. Remove lid and bake for a further 30 minutes or until lamb is very tender. Cool.

Place potatoes in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until tender. Drain. Add butter and milk. Mash until smooth and creamy.

Grease 4 x mini casserole dishes. Line each with a sheet of pastry and trim excess. Prick bases with a fork. Place onto a baking tray. Line each with a square of baking paper and fill with baking beads to weigh down pastry. Cook for 10 minutes. Remove beads and paper. Return to oven and cook for 5 minutes or until light golden. Cool.

Spoon cold lamb mixture into pie shells. Top with mash. Bake for a further 20 minutes or until golden. Serve.