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Add a drizzle of oil to a large pan over medium-high heat. Add the onion, carrot, mushrooms & garlic and sweat it all down until it softens/lightly colours.
Add the beef & fry until browned, breaking it up with your wooden spoon as you go. Stir in the tomato puree then add the wine. Simmer for a few mins to allow the beef to soak it up, then pour in the stock. Stir in the Worcestershire sauce, gravy granules, thyme & rosemary and bring to a simmer. Turn heat to low and simmer for around 20-25mins until the gravy is nice & thick. Adjust seasoning if needed then leave to cool for 10-15mins.
Peel & dice the potatoes in chunks, then add to a large pot of heavily salted cold water. Bring to a boil & cook the potatoes until fork tender. Drain & leave in the colander for 5mins to allow moisture to escape (watery potatoes = sloppy mash). Mash with the butter, cream/milk, cheese, nutmeg and salt & pepper.
Preheat oven to 190C/375F. Slice 12x 10cm/4" circles from the pastry. Grease the tin holes then place in the pastry, ensuring you gently press it against the tin, creating 12 'cups'. Spoon in the filling then top with the mash. Bake in the oven for 25-30mins, or until the mash is golden and crisp with the filling starting to leak around the edges.