Ingredients

* 2 tblsps olive oil
* 1.5kg gravy beef, trimmed, cut into 2cm cubes
* 1 onion, finely chopped
* 200g button mushrooms, quartered
* 2 cloves garlic, crushed
* 415g can crushed tomatoes
* 1 / 4 cup Gravox Pepper
* Gravy Powder:
* 2 cups (500ml) hot beef stock
* 6 sheets frozen puff pastry, thawed
* Spinach potato topping
* 800g potatoes, chopped

* 1 / 3 cup cream
* 250g packet frozen spinach, thawed, drained
* Salt and pepper, to taste

1. Heat half the oil in a saucepan. Add beef, in batches. Cook, stirring occasionally, until browned. Remove.
2. Heat remaining oil in same pan. Add onion, mushrooms and garlic. Cook, stirring for 2 minutes. Return beef to pan with tomatoes and blended gravy and stock. Bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Uncover. Simmer for about 1 hour, or until beef is tender and mixture is thick.
3. To make topping, boil, steam or microwave potatoes until tender. Drain. Place in a bowl with cream. Mash. Stir in spinach and season.
4. Grease two 6-hole Texas muffin pans (¾-cup capacity). Cut two 13cm-circles from each pastry sheet. Line pans with pastry circles. Line pastry shells with baking paper.
Fill each shell with either dried beans or rice to weigh down.
5. Cook in a moderately hot oven (190C) for 10 minutes. Remove paper and beans. Cook for a further 10 minutes, or until pastry lightly browns. Transfer shells to oven tray.
6. Divide beef filling among shells. Pipe or spoon potato over top.
7. Cook in a moderately hot oven (190C) for 20 minutes, or until hot.

Tip: Filling and shells can be made up to two days ahead. Warm filling before placing it in shells. For a change, serve filling on its own with mashed potatoes or in vol-au-vents.

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