Method

• 1.
  For the pastry, combine flour, pepper and 1 tsp salt in a bowl. Toss through butter and lard. Using your fingers, rub into flour until it resembles coarse crumbs, leaving some larger pieces. Make a well in the centre. Combine sour cream and vinegar, then for flaky pastry add 2 tbs iced water, or for firm pastry add 2 tbs boiling water. Add to dry ingredients, then, using a small knife, cut together to form a dough. Transfer to a work surface lightly dusted with flour and knead into a ball. Enclose in plastic wrap and chill for at least 30 minutes to rest.
• 2.
  For the pie, toss beef in a bowl with flour, peppers, nutmeg, bay leaves and 1 tbs salt to coat.
• 3.
  Heat 1 tbs oil in a large frypan over high heat. In 3 batches, using 1 tbs oil per batch, cook beef, turning, for 5-6 minutes or until golden. Transfer to a flameproof casserole with a lid.
• 4.
  Heat remaining 1 tbs oil in a frypan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until soft. Add tomato paste and stir to coat, then cook for 2 minutes or until sticking. Add brandy and cook, scraping the base of the pan, for 2 minutes or until reduced. Transfer to casserole and add the stock. Place over medium heat and bring to a simmer. Cover, then reduce heat to low and cook, stirring occasionally, for 2-3 hours or until beef is very tender and pulls apart easily.

• 5.
  Remove lid, then increase heat to high. Bring to a simmer and cook, stirring occasionally, for 40 minutes or until reduced by two-thirds. Cool completely.
• 6.
  Meanwhile, for mash, place potatoes in a large pan of cold salted water over medium heat. Bring to a simmer and cook for 15 minutes or until tender. Drain and set aside. Place milk and butter in a small saucepan over medium heat, swirling to melt butter. Pour over potato and mash using a potato masher. Fold through cheese and set aside to cool.
• 7.
  Meanwhile, roll out pastry to 3mm thick. Cut out 12 large rounds and use to line 12 x 12.5cm pie pans, making sure pastry comes over the lip. Chill until needed.
• 8.
  Preheat the oven to 200°C.
• 9.
  Spoon 1/2 cup beef mixture into bases. If making shepherd’s pies, top with 1/2 cup mash, then brush with egg.
• 10.
  Alternatively, fill each pie with 1/4 cup mash, then roll out puff pastry to 3mm thick and cut out 12 x 12.5cm rounds. Brush edges of mash with egg and top with puff pastry, pinching edges of base and puff pastry together to seal. Brush tops with the remaining egg.
• 11.
  Place pies on a baking tray. Chill pies for 15 minutes to firm up, then bake for 1 hour 15 minutes or until pastry is cooked through and golden. Set aside to cool slightly, then serve with tomato sauce.