PREPARING THE FILLING : Heat the olive oil in a large frypan and add the onions and cook for 5 minutes until soft now add the garlic and cook for a further 2 minutes , now add the mince , breaking the mince up , and cook over medium heat until mince is cooked through and browned , breaking up any lumps whilst cooking , next sprinkle the flour over the meat and stir through to combine , then add the beef stock , tomato paste , worcestershire sauce , salt and cracked black pepper to the pan and mix through well for a couple of minutes to combine all well , now bring to the boil then reduce heat slightly to simmer and simmer uncovered for 5 minutes or until mixture has reduced and thickened , then take off the heat and set aside to cool whilst you prepare pastry cases .

PREPARING THE PASTRY CASES : Brush patty tins / muffin tins lightly with oil or melted butter . Place chilled prepared pastry dough into a lightly floured surface and roll the pastry out very thinly . Using a glass as a guide , cut out 18 circles from the rolled out pastry . Place one pastry circle per patty tin hole , pressing in lightly to fit patty tin hole . once tins are full place them in a preheated oven at 200°C / 400°F and blind bake pastry cases lined with baking paper full of bean or rice to stop the inside of the pastry from rising and cake for 7 minutes then remove the paper and beans/rice and cook for a further 5 minutes , remove from heat and place on cooling rack to cool completely .

BUILDING THE POTATO PIES : Place the pastry cases on a baking paper lined baking tray and place spoonfuls of the prepared mince mixture into the individual pie cases till it reaches when top . now take a spoonful or two of the potato mixture and spread it over top of the meat filled pastry cases , you can rough up the potato surface with a fork if desired or you can pipe the mashed potato mix onto the meat filled pastry cases in a decorative way or as i did just smooth the surface over top and bring to a little peak .