Steak, Stilton and port pot pies

Preheat the oven to 160°C. Heat 1 tablespoon of oil in a medium, heavy-based casserole pan. Season the meat and place in the pan to brown in batches. Then remove the meat with a slotted spoon between each batch and set aside on a plate. Now add the rest of the oil to the pan, along with the veggies and cook over a low heat for 10 minutes or until softened and slightly caramelised. Now add the tomato purée and flour and cook for a minute. Slowly add the bottle of port, then cover with stock. Return the meat to the pan, add the herbs, then cover the pan with its lid and place in the oven for 2 hours or until the meat is falling apart and the sauce has thickened slightly. Cool to room temperature, then stir in the Stilton. Split the casserole between individual pie dishes. Heat the oven to 200°C. Roll out the puff pastry and cut into lids to fit the top of the pies. Brush the edges of the pie dishes with beaten egg. Pop the lids on and press down firmly. Brush the lids with the egg, then use any of the excess pastry to make shapes for the tops of the pies. Finally put the pies on a baking sheet then into the oven for 25 minutes or until the pastry is puffed up and golden and the pies are bubbling.