Place a large non-stick sized frypan over medium heat. Add the minced garlic to the pan while it is heating up and add in the ground beef. Use a wooden spoon to break up the ground beef and stir continuously until browned.

Then turn the heat to low and add the mustard, Worcestershire sauce, soy sauce and coarse black pepper. Stir to combine.

Next, sprinkle the flour over the beef and cook for a few minutes, stirring. The mixture will look a bit thick but that is fine.

Then slowly pour in the carton of the beef stock into the frypan and stir. The beef mixture should start to thicken up immediately.

Now, set the temperature to low and simmer the ground beef filling for about 45 mins to an hour or until thickened, stirring often to prevent sticking at the bottom of the pan.

For best results cool the mixture fully before using in the pies. It can be made up to a few days ahead of time and kept in the fridge.

When you are ready to make the pies, remove the puff pastry sheets from the freezer and thaw at room temperature (about 1 hour). Roll the sheets a little thinner and cut out 4 rounds of each sheet to fit your pie pans.

Place the pastry into each of the pie pans and fill with the beef mince filling almost to the top. Then, top with the shredded cheeses and the second round of pastry and fold the overhang of pastry from the bottom over the top to seal in the filling.

Cut steam holes into the top of each of the pies so the steam can escape. Place into the fridge for at least 30 minutes to chill before baking.

Place the pies into a 400F (200C) preheated oven for about 20-25 mins or until the pies are golden brown.

Once baked, allow them to cool for 5-10 minutes in the pan before removing from the pan and serving.