Ingredients:

• 500 grams Lean beef mince
• 1 tbsp Vegetable oil
  
• 1 Onion, finely chopped
  
• 2 tbsp Plain flour
  
• 2 Carrots, finely chopped
  
• 250 ml or 1/2 bottle of good Ale / Stout (Guinness works well)
  
• 1 red Oxo cube
• 1 squirt of Tomato puree
• 1 tsp English mustard
• 1 small handful of dried Wild mushrooms (Porcini, Oyster, Potabellini)
• 1 pack of JusRol premade Puff pastry
• 1 free range Egg, beaten
• Salt and pepper to season
  

Method :
First turn the oven on and set to 170*c. Put the kettle on a get a small bowl out for the dried mushrooms. Pour the boiling water over the mushrooms until they are just covered with water, now cover the bowl with a side plate to retain the heat.
Warm the oil in a large pan over a medium heat, add the mince and brown all over. As you're browning the mince, crumble in the Oxo cube, this makes the mince extra beefy, stir for a few minutes. Add the finely chopped onion and finely chopped carrot and soften with the mince for 5 minutes. Stir in the salt, pepper, mustard and tomato puree, once mixed stir in the flour. Uncover the mushrooms and add them to the beef mixture, include the water they were soaked in, stir and add the ale. Now, check the seasoning, cover the pan and turn right down, leave this to simmer for 20 minutes.
After 20 minutes pour the mince into your pie dish, and leave to cool, this should only take 10 minutes or so, during this time prepare the pastry. Flour your worktop and rolling pin and take the block of premade pastry and roll it out until it is atleast an inch larger than the pie dish all round. You can use the prerolled pastry if you prefer.
Wet the edge of the pie dish to help the pastry stick and roll the pastry out over the dish. Crimp with a fork if you like. Brush with the beaten egg, season the pastry a little with salt and pepper then make a number of small stabs in the pastry to allow steam to escape. Pop in the over for 20 minutes or until the pastry is a lovely golden brown.
Serve with : Boiled / mashed / chipped potatoes and steamed vegetables.
Source : My head.
Serves : 4.
Prep Time : 10 minutes
Cooking Time : 50 minutes (including cooling time)