Mini shepherd’s pie

Preheat the oven to 160°C fan/180°C.

Add the potato to a pan of boiling water and cook for 10–15 minutes, until tender. Drain and mash with the milk, then set aside.

Using a pastry blender or food processor, combine the flours, salt and coconut oil. The coconut oil should be soft, but not melted. Add 1 tbsp at a time of cold water, until the dough comes together.

Lightly grease a muffin pan. Shape the dough into 12 balls, then roll out each one and press into a well of the muffin pan.

Place a large frying pan or skillet over a medium heat and add the beef. Using a wooden spoon, break the meat into little pieces. Add the onion and salt, then cook for a further 3 minutes.

Add the chutney, Worcestershire sauce, peas, carrot and mushroom. Stir and allow to cook until the beef is cooked through.

Distribute the meat filling among the pastry cases (shells), then top with the mashed potato.

Bake in the oven for 15–20 minutes. Leave to cool for 5 minutes in the muffin pan before removing to serve.

Note:

• The pies won’t rise, so you can pile them up. They may actually sink a little while baking.
• This is an old family favourite, and the dairy can be substituted with coconut or rice milk and the flour with gluten-free flour.
• Worcestershire sauce may contain soya, peanut, wheat or gluten. (A soya-free version is available at most health-food stores.)