Hearty Steak and Veg Pot Pies 

Instructions:

1. Preheat your oven to 220°C (fan 200°C/gas 7). Lightly coat a large pan with cooking spray and heat it over high heat. Add the beef and cook, stirring occasionally, for 5-6 minutes until browned.
2. Add the mushrooms, carrots, swede, onions, garlic, herbs, Worcestershire sauce, stock, and gravy granules to the pan. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the sauce thickens nicely.
3. Divide the filling evenly between 4 individual pie dishes.
4. Roll out the puff pastry dough on a sheet of baking paper. Cut out 4 lids to fit the pie dishes.
5. Brush the rim of each dish with some whisked egg. Top with a pastry lid, pressing down the edges to seal. Make a small hole in the center of each lid and brush with more egg.
6. Bake the pies for 15-20 minutes, or until the pastry is puffed and golden brown.
7. While the pies bake, steam the kale for 4-5 minutes until tender.
8. Serve the hot pies with a side of steamed kale for a complete and delicious meal.

Tips:

1. You can substitute skinless chicken breast fillets for the beef if you prefer. Just use chicken stock and chicken gravy granules instead.
2. Feel free to add other vegetables you like, such as peas, green beans, or corn.
3. For a richer flavor, use homemade gravy instead of gravy granules.