To make the filling, heat the oil in a frying pan over medium heat. Cook the mushrooms for 4-5 minutes, stirring continuously. Add the garlic, onion and carrot and cook, stirring for 2 minutes before adding the mince. Continue to cook over medium heat until the mince is cooked through. Add the tomato paste, worcestershire sauce, gravy powder, beef stock and rosemary. Bring to a gentle boil then reduce heat and simmer for 10-15 minutes or until the liquid evaporates and the mixture thickens. Season to taste with salt and pepper.
To make the mash, place the potatoes in a saucepan filled with salted water. Bring to the boil and allow to cook until the potatoes are softened. Remove from the heat and strain the water from the saucepan. Return the potatoes to the saucepan with the milk, butter and cheese. Mash to combine. Season to taste with salt and pepper.
Preheat the oven to 200℃ and gather a 12 hole muffin tray or 2 x 6 hole muffin trays.
To make the pie cases, use a round cookie or pastry cutter to cut 4 rounds from each sheet of pastry. Remove the excess pastry and discard. Arrange the pastry rounds into the muffin tray, ensuring there is a lip around the sides. Pierce with a fork then transfer to the oven to blind bake for 10 minutes or until lightly golden.
Fill the pie cases with the blended mince mixture and top with the mash. A piping bag can be a useful tool for doing this.
Place the pies in the oven to cook for 15-20 minutes or until the mash is golden and crisp on the outside.
Remove from the oven and allow to cool for 5-10 minutes before serving.
12 servings