1. Heat a frying pan, add olive oil and finely diced onion and cook over a medium heat for 5 to 8 minutes until onion is softened. Add beef mince and cook for 5 to 10 minutes until browned, breaking up mince with a wooden spoon.
2. Add crushed tomatoes and cook for 5 minutes more. Season with salt and pepper to taste.
3. At the same time, cook mashing potatoes, such as Agria, peeled and coarsely chopped in boiling, salted water until very tender. Drain well and shake over heat for 1 minute to dry potatoes, then mash until smooth. Beat in butter and milk with a wooden spoon.
4. Heat oven to 190 degC. Spoon mince mixture into four individual 1½-cup capacity ovenproof dishes or ramekins. Spoon potato on top to cover mince. Bake for 20 minutes or until potato top is golden brown.

Tip: These pies can be prepared ahead of time and stored in the fridge. They will take longer to cook when cold from the fridge - allow 30 to 40 minutes.