Individual potato and lamb pies

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Heat the oil in a large, heavy-based casserole, season the lamb and fry, in batches, over a high heat until golden brown. Remove with a slotted spoon.
2. Turn the heat to medium, add the onion and carrots and fry for 5 minutes. Add the garlic and fry for another minute. Stir in the flour and cook for 1 minute more, then return the lamb to the pan with the stock, Worcestershire sauce and rosemary. Season and bring to the boil. Cover with a lid, turn the heat to low and simmer for 30 minutes until the lamb is tender.
3. Divide the lamb mixture between 6 individual pie dishes, cover with the potatoes and dot with butter. Season well, cover the dishes with foil and bake for 20 minutes, then turn the oven up to 200°C/fan180°C/gas 6, remove the foil and bake for another 25 minutes until golden brown.
4. Cool, cover with cling film and foil, and freeze for up to 3 months.
5. Remove the cling film and foil, then defrost fully. Preheat the oven to 200°C/fan180°C/gas 6 and cook for 30 minutes, covered in foil, then for 5 minutes, uncovered, until bubbling-hot.