Place the Beef, Carrot, Swede, Onion, Potatoes and Tomato Puree into your slow cooker pot.
Blend the Slow Comfortable Stew Sauce Mix with water (565ml) and add to the slow cooker pot, stir thoroughly.
30 minutes before the end of cooking time, preheat your oven to 180C/160C (fan).
Peel, quarter and boil the potatoes for 15-20 minutes until soft.
As the potatoes cook, add the shortcrust pastry to mini tartlet cases OR use a cookie cutter and place pastry in a well-greased muffin tray. (skip to step 10 if using premade mini tartlet cases)
Prick the middle of the pastry with a fork to dock the pastry.
Add a sheet of baking paper on top of the tart shells and fill with baking beans, beans or rice.
Bake for 15 minutes, remove baking weights and bake for an additional 15 minutes.
Drain the potatoes and add to the pan with milk, butter, salt and pepper.
Mash with a potato masher or fork.
Allow to cool slightly and add to a piping bag with a nozzle of your choosing.
Add some stew into the tartlet cases and top by piping the creamy mash onto them.
Put back into the oven for 10 minutes to brown the potatoes.
