Step 1 To make pastry, sift flours and salt into a food processor. Add table spread and process to a fine crumb. Or, in a mixing bowl, rub spread into flours and salt until mixture resembles fine breadcrumbs. Add water, 1 teaspoon at a time, until it can be moulded into a ball.
Step 2 Wrap in plastic wrap and refrigerate for 30 minutes to rest. Leave at room temperature for 10 minutes before rolling out.
Step 3 Preheat oven to 180°C. Place a frying pan over medium-high heat and spray with oil. Brown meat, in batches, then transfer into an ovenproof casserole dish. Add onions and garlic to pan and cook until transparent. Add to dish with meat.
Step 4 Add stock, mustard, thyme, potato, sweet potato and carrots to dish. Cover and cook in oven for around 2 hours, or until meat is tender.
Step 5 Add cornflour paste and stir to combine. Return to oven for 10 more minutes, or until sauce has thickened. Cool before using as pie filling.
Step 6 To assemble pies, divide filling between 6 individual ramekins. Top each ramekin with a piece of thinly rolled pastry. Press edges down to seal, cut off excess pastry and make several cuts on top to allow steam to escape. Cook in oven for 20–30 minutes. Serve with broccoli and peas.