1. To make pies, place flour in a bowl. Season well with salt and pepper, then add venison and toss to coat.

2. Heat oil in a large, heavy-based saucepan over medium-high heat. Cook venison, in batches, for 5 minutes or until browned. Remove and set aside.

3. Add onion and bacon to same pan. Cook for 5 minutes or until onion is soft and bacon is browned. Stir in mushrooms, thyme and garlic and cook for 5 minutes or until softened. Add beers and bring to the boil, then add tomatoes and bay leaves. Reduce heat to low and simmer for 5 minutes. Bring to the boil, then return venison to pan. Reduce heat to low and simmer, covered, for 1 hour 45 minutes or until venison is tender. Remove from heat and remove bay leaves and thyme sprigs.

4. Meanwhile, to make relish, heat oil in a medium saucepan over medium-low heat. Add onion, garlic and chilli and cook, stirring, for 2 minutes or until onion is soft. Add remaining ingredients and bring to the boil. Reduce heat and simmer for 20 minutes or until reduced and thickened. Season with salt and set aside.

5. Preheat oven to 200C. Place carrots in a small roasting dish with combined butter and honey. Season with salt and pepper, then roast, turning half way through, for 25 minutes or until tender. Remove from oven. Wrap 3 carrots with 1 slice of pancetta and return to roasting dish. Cook for a further 5 minutes or until pancetta is crisp.

6. Place potatoes in a large saucepan of cold, salted water. Bring to the boil and cook for 15 minutes or until tender. Drain, then add butter and cream. Mash until smooth and season with salt and pepper.

7. Preheat oven to 220C.

8. Divide pie filling among 4 x 275ml ramekins.

9. Cut out four rounds from pastry to fit over ramekins. Press edges to seal. Brush tops with egg, then cut a small hole in top of pastry to allow steam to escape. Place pies on an oven tray.

10. Cook for 25 minutes or until tops are golden and puffed. Stand 10 minutes.