Combine first 15 ingredients in a large Dutch oven; stir well. Cook over medium heat 15 minutes. Add beef; cook an additional 15 minutes. Cool.
Divide pastry into 4 equal portions. Roll one portion of pastry to 1/8-inch thickness, and fit into a 9-inch pie plate. Repeat procedure with a second portion of pastry.
Spoon half of mincemeat mixture into each pastry shell.
Roll third portion of pastry to 1/8-inch thickness; cut into 3/4- inch wide strips, and arrange in lattice design over filling. Seal and flute edges. Brush pastry with 1 tablespoon whipping cream; sprinkle with 1 tablespoon sugar. Repeat procedure with remaining portion of pastry.
Bake pies at 350° for 55 minutes or until golden brown. Cool before serving.