Turn your oven to 250C (480F).

Heat a large frying pan on a medium high heat. Add beef and cook, stirring often for about 5 minutes or until beef is well browned. Remove beef from the pan, leaving as much as the fat behind as possible.

Slice mushrooms about 1cm (1/2in) thick. Add to the pan with the beef fat and cook for another 5 minutes or until mushrooms are dark grey and soft. If your beef was quite lean you may like to add a little oil or butter to cook the mushrooms.

When the mushrooms are cooked remove the pan from the heat. Stir in the cooked beef, cream, tomato passata and a big pinch salt. Taste and season with more salt if needed.

Divide mushroom mixture between two oven proof pie dishes that each hold 2 cups. Or use one 4 cup dish. Sprinkle over almond meal and flaked almonds to cover the entire surface of each pie.

Bake for 7-10 minutes or until the almond crust is deeply golden. Enjoy hot or warm. I like it with fresh parsley leaves or a green salad but some Australians (and Irishmen) consider this unnecessary.