Place the olive oil in a large frying pan and heat.

Add half the meat and cook until sealed then remove and keep warm and repeat with the rest of the meat and set it aside too.

Tip the onion and garlic in to the pan and cook, stirring, for 5 minutes.

Stir through the flour and cook for another few minutes.

Transfer to the slow cooker.

Add the carrots and meat meat then the remaining ingredients except the peas and stir together.

Cook on low for 5 hours.

Take the lid off and check that the meat is cooked through and falling apart.

Remove the rosemary sprig and the bay leaves and smoosh the meat a bit to break it up.

Stir through the peas.

Turn the slow cooker to high and cook with the lid off for another 30 minutes then turn the heat off and leave it to cool.

Meanwhile make the pastry.

Place the butter and flour in the bowl of an electric mixer and beat until it resembles bread crumbs.

Add the yoghurt and mix just until it comes together in a dough.

Shape into a disc and wrap in plastic wrap then refrigerate for 30 minutes.

Take the dough out of the fridge and cut in half.

Working with one half, on a floured surface, roll out to about 3mm thick.

Grease 14 holes of 2 12-hole muffin tins with oil or butter.

Pre-heat the oven to 180C (356F) fan-forced.

Using a round cutter, cut 2 pieces of pastry for each pie - the base will be 4cm wider than the muffin tin and the top 2cm wider.

Gently press the base into the muffin tin hole and fill with pie filling.

Brush around the edges of the base with a little bit of milk then place the lid on top.

I used a fork to press the lid into the base to make it look pretty but you can also use your fingers.

Repeat with the rest of the pastry and filling.

You can re-use the off-cuts of pastry by very gently patting them all together and rolling out. Just don’t knead it too much or it will get a bit tough.

Cut a little slit in the top of each pie and then brush with milk.

Bake for 25 minutes or until the pastry is golden.

Carefully transfer the baked pies to a wire rack to cool slightly and then devour.