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["First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.", "Drain the potatoes and add the milk, butter, salt & pepper to taste.", "Mash very well with a potato masher or using a hand-held mixer.", "Mash/mix until there are no lumps left.", "The mashed potato should be smooth but fairly firm and not too soft.", "Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.", "Cook the onions for about 15-20 minutes, until soft and golden.", "Remove the onions and set to one side in a large mixing bowl.", "Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.", "Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.", "Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.", "Take off the heat and add the beef mixture to the onions.", "Mix them together thoroughly & then add the mashed potatoes - mix again well.", "Allow to cool slightly.", "Pre-heat the oven to 220C, 425F or gas mark 7.", "Grease 6 x 5"" pie tins OR 1 x 9"" ovenproof pie plate.", "Sprinkle some flour onto a board and roll out the ready-made puff pastry.", "Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).", "Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.", "Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.", "Crimp the edges of the pastry with a fork or your fingers to make a seal.", "Cut two slits on top of the pies with a knife or scissors.", "Glaze with the beaten egg (or milk) and sprinkle some sea salt.", "Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.", "Serve warm or cold with pickles, chutneys and assorted salads.", "Ideal for picnics, snacks, light lunches & brunch.", "Freezer:", "To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above."]
