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250ml(1 cup) red wine
For the mash
125ml(½ cup) milk
1teaspoonfresh thyme leaves
Peel and chop the onion and carrot.
Heat the oil in a large saucepan, over a medium heat. Then add the onions and carrots and cook for about 5 minutes until they are starting to soften.
Crush in the garlic and stir.
Add the mince to the pan and use a spatula to break it apart. Stir well and cook for 10 minutes.
Add the flour, thyme, tarragon and black pepper. Stir everything together and then add in the red wine.
Once the red wine is incorporated add the tomato paste, beef stock, bay leaf and the worcestershire sauce. Bring to a boil, then reduce the heat to low.
Cook uncovered for about 40 minutes until everything is cooked well and the gravy has reduced to coat the meat. Whilst this is cooking prepare the mash.
Peel and roughly chop the potatoes.
Bring a large pan of water to the boil, salt it well and then add in the potatoes. Cook them for 20 minutes or until tender.
Drain well then return them to the pan and mash them with the milk and butter.
Once mashed add in the grated cheddar and fresh thyme. Check the seasoning and adjust to taste.
To Assemble the dish.
Pre-heat the oven to 200ºC/390ºF
Stir the frozen peas through the meat mixture.
Divide the meat mixture between 6 large ramekins (or any small oven proof dishes).
Top with the mashed potato and bake for 20 minutes until golden on top.
TO FREEZE. Assemble the pies and allow them to completely cool. Cover them well with cling film and the freeze. Defrost them in the fridge and cook as instructed. Alternatively to cook from frozen, heat the oven to 180ºC, cover with foil and cook for 11/2 hrs until bubbling. Remove the foil for the last 10 minutes to get a golden crust.