Mince: In a large saucepan brown the mince, while stirring add the stock cubes and Worcestershire sauce. When fully brown add the onion and stir.
Pour in the red wine, peas and carrots. Combine the water, gravox and cornflour. When the vegetables are softened stir in the gravox mix stirring continually until a thick gravy has formed. If too thick add additional water to get the consistency you prefer.
Topping: Peel, dice and boil the potatoes. When soft mash with the cream and garlic powder.
Fill each ramekin to 1cm below the top. Carefully spoon the mashed potato over the mince, even out with a fork if required. Sprinkle with the grated cheese and parsley.
Preheat the oven to 180 degrees C and cook the shepherd's pies until the cheese melts