I make the pies in 1-cup soufflé dishes rather than following the original recipe which calls for moulding the pastry around the bottom of a moderate-sized jar to make a case 5-7 cm high, letting the shells stand until they're firm, then filling with the meat mixture.
This pie uses leftovers from a roast. If starting with uncooked meat, cut into 2.5 cm pieces, dust with seasoned flour and brown in butter. Cover with warmed meat or vegetable stock and a suspicion of wine and simmer until three-quarters done - about an hour for diced lamb. Strain off the liquid and reserve for the "gravy". Allow the meat to cool.
125g suet, dripping or butter
Serves 6 to 8.