Heat the oil in a large frying pan and cook the mince over a high heat for 5-10 mins, stirring regularly, until browned. Add the stock and Worcestershire sauce and season with salt and the white pepper. Simmer for 10-15 mins until the stock has reduced by half. Leave to cool.

Meanwhile, make the shortcrust pastry. Stir 1/4 tsp fine salt into the flour, then rub in the butter. Add 2-3 tbsp very cold water and bring together to make a firm dough. Cover and chill for at least 30 mins.

Heat the oven to 220C/200C fan/gas 7 and put a large baking tray inside. Mix together the self-raising flour, suet and 1/4 tsp of fine salt in a large bowl. Add enough cold water (around 100-120ml), to form a soft dough. Roll out the suet pastry on a floured work surface, then cut into 4 rectangles and use to line individual pie dishes. Spoon in the cooled minced beef filling and brush the rims with water.

Roll out the shortcrust and cut into 4 rectangles for the lids. Press onto the pie dishes and trim off any excess. Use a fork to press the edges down firmly to seal. Brush the tops with milk and pierce once or twice with the fork. Put on the baking tray and bake for 25-30 mins until golden.

Meanwhile, to make the liquor, melt the butter in a small pan and stir in the flour. Cook for 2 mins, still stirring, then gradually add the warm stock. Bring to the boil and simmer for 5 mins, then stir in the parsley. Serve the hot pies with mash and the liquor.