Step 1

Preheat oven to 220°C. Combine the beef, sugar, paprika and pepper in an ovenproof dish. Bake for 20-25 minutes or until browned.

Step 2

Reduce oven to 150°C. Whisk wine and stock in a jug and pour over beef. Add herbs. Cover and bake, stirring halfway, for 2 hours or until tender.

Step 3

Transfer the beef to a bowl. Strain the cooking liquid through a fine sieve into a jug. Remove the fat and bones and discard. Coarsely chop the meat.

Step 4

Heat the butter in a saucepan over medium-high heat. Cook mushroom and leek for 3-4 minutes or until the vegetables soften slightly. Stir in plain flour for 1-2 minutes or until combined. Remove from heat. Gradually add the cooking liquid. Place over medium-low heat. Bring to boil, stirring. Simmer for 3-4 minutes or until mixture thickens. Stir in beef and Worcestershire sauce and simmer for 3-4 minutes.

Step 5

Increase oven to 200°C. Divide the beef mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes.

Step 6

Place self-raising flour in a bowl. Combine the yoghurt, water and horseradish in a jug. Season. Stir into the flour. Spoon heaped teaspoons of dough over each pie. Spray with oil. Bake for 15-20 minutes or until dumplings are puffed and golden.