If you love a classic beef and potato pie, these Mini Beef & Potato Pies are a must-try! Baked in a cupcake tin, they’re ...

Heat olive oil in skillet. Brown beef until cooked through, then drain excess fat. Add onion, carrots, celery, mushrooms. Cook until soft (5–6 min).Stir in garlic and tomato paste, cook 1 min.

This recipe is perfect for feeding a large party, make ahead and enjoy as a feast around Christmas time. If you like, replace 7oz beef with same quantity venison. Filling can be made up to a day ahead ...

Experiment with the filling by all means but for the best results, don’t be tempted to add a pastry bottom Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s ...