English steak and ale pie

INGREDIANTS

• 500g (1lb) mushrooms
• 20ml (1 tbsp) vegetable oil
• 60g (2oz) butter
• 6 Silverskin onions
• 900g (2lb) chuck [stewing] beef, cubed
• 15ml (1 tbsp) flour, plus extra for dusting
• 35ml (2 tbsp) Worcestershire sauce
• 30ml (2 tbsp) fresh thyme leaves, or 5ml (1 tsp) dried thyme
• 15ml (1 tbsp) English mustard or add to taste
• 250ml (1 cup) ale
• 250ml (1 cup) beef stock
• 225g (½lb) puff pastry
• 1 egg, beaten

1. Preheat the oven to 180°C/fan 160°C/356°F/gas 4.
2. For the filling, in a heavy-bottomed saucepan fry the mushrooms in the oil until softened then drain on kitchen towel. Add the butter to the pan and gently sweat the chopped onion and carrots until cooked but not coloured.
3. Add the beef and flour to the pan and brown. Add the softened mushrooms, then the Worcestershire sauce, thyme, mustard and ale.
4. Place the lid on the pan and place in the oven. 
5. After 30 minutes, turn the temperature down to 140°C/fan 120°C/275°F/gas 1 and simmer for another hour.
6. Remove from the oven and allow to rest for 5 minutes.
7. Turn the oven to temp 220°C/fan 200°C/425°F/gas 7.
8. On a floured surface, roll out the pastry to 5mm (¼ inch) thick. Add the filling into a pie dish. Brush the beaten egg around the rim of the dish. Top with the pastry. Make a hole in the pie lid and then brush with egg. Bake in the oven for 15 to 20 minutes, or until golden brown.
9. Remove the pie from the oven and allow to cool slightly before serving.