Red wine & beef pot pies

Method

• Step 1
  Preheat oven to 220°C. Combine the beef, sugar, paprika and pepper in an ovenproof dish. Bake for 20-25 minutes or until browned.
• Step 2
  Reduce oven to 150°C. Whisk wine and stock in a jug and pour over beef. Add herbs. Cover and bake, stirring halfway, for 2 hours or until tender.
• Step 3
  Transfer the beef to a bowl. Strain the cooking liquid through a fine sieve into a jug. Remove the fat and bones and discard. Coarsely chop the meat.
• Step 4
  Heat the butter in a saucepan over medium-high heat. Cook mushroom and leek for 3-4 minutes or until the vegetables soften slightly. Stir in plain flour for 1-2 minutes or until combined. Remove from heat. Gradually add the cooking liquid. Place over medium-low heat. Bring to boil, stirring. Simmer for 3-4 minutes or until mixture thickens. Stir in beef and Worcestershire sauce and simmer for 3-4 minutes.
• Step 5
  Increase oven to 200°C. Divide the beef mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes.
• Step 6
  Place self-raising flour in a bowl. Combine the yoghurt, water and horseradish in a jug. Season. Stir into the flour. Spoon heaped teaspoons of dough over each pie. Spray with oil. Bake for 15-20 minutes or until dumplings are puffed and golden.