225g (8oz) rough puff pastry

Filling

675g (1 1/2lb) stewing steak cubed.
3x15ml spoon (3tbsp) plain flour
salt and freshly ground black pepper.
1 medium onion, sliced.
1 clove galic, crushed.
300ml (1/2 pint) brown ale.
1x5ml (1tsp) dried thyme.
100g (4oz) mushrooms.
Milk to glaze.

(1) Heat oven to 230C, 450F, gas mark 8.

(2) Mix steak with seasoned flour. Place in a large saucepan with onion, garlic, ale and thyme.

(3) Bring to boil stirring occasionally, reduce heat, simmer for 1 1/2-2 hours until meat is tender. Add mushrooms and spoon into a 1.2 litre (2 pint) pie dish with enough gravy to half fill the dish. Cool.

(4) Roll out the pastry to 2cm (1 inch) larger than your dish. Cut off a pastry strip, and press onto dampened dish rim, then dampen strip. Cover dish with pastry, seal edges and decorate the top with trimmings.

(5) Brush with milk and bake for about 20 minutes until golden brown. Reduce heat to 180C, 350F gas mark4 and cook for a further 25 minutes until thoroughly heated.