Heat a medium size frypan over high heat and add a splash of olive oil and then add the beef mince and cook until it begins to brown
Season the mince well and once it’s starting to colour add the butter and shallots and cook for a further 4-5 mins Once the mince has cooked add the flour and cook the flour out for another 3-4 mins
Add the stock and a few splashes of Worcestershire sauce bring to the boil and cook down for another 4-5 mins until thickened
Remove from the heat and set aside to cool while you roll out the pastry Roll out the shortcrust pastry and cut 6 circles slightly larger than you pie tins
Place a circle of pastry in the pie tins and press gently in to all sides, par bake the pie bases in a pre-heated oven combi setting 180 degrees for 5 mins
Remove from the oven and egg wash the pie bases on the inside and return to the over for another 5 mins
Once cooked remove again and fill the pie bases with the mince mix, egg wash the outer edge of the pie tops and press onto the pie base
Trim the excess pastry from the edges of the pies and egg wash the top, place in a pre-heated oven combi setting 180 degrees for 25 mins until golden
Serve straight from the oven with lashings of tomato sauce while watching your favourite sport