Put the porcini mushrooms in the boiling water an leave to sit
Brown the lamb with the onion and oil in a frypan.
Add the mushrooms, carrot and zucchini. Cook for 2-3 minutes.
Add the passata, porcini mushrooms.
Slowcooker: on low for 5 hours. Add the cornflour to the hot water and mix. Add to the mince and veggies.
Stove top: cook on medium heat for 40 minutes. Add the cornflour to the hot water and mix. Add to the mince and veggies.
Allow mixture to cool before using in pies.
Piemaker: cut the pastry using the guides and line the bases with the shortcrust. Fill the pies with 3 full tbsps of mixture each. Top with the puff pastry circles and brush with milk. Cook for 15 minutes or until pies are golden.
Large family pie: line a 24 cm pie plate with shortcurst pastry. Bake blind (filled with baking beans or rice) for 15 minutes at 180 degrees. Fill with the mince fixture, top with the puff pastry and brush with milk. Bake for 30 minutes.
Small pies: freeze well cooked and can be reheated from frozen in the piemaker.