Directions

1. 1

   Preheat the oven to 200°C (180°C fan/Gas Mark 6).

2. 2

   Heat the vegetable oil in a large, deep frying pan over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it apart with a wooden spoon as it browns until no pink remains and it reaches a safe internal temperature of 160°F (71°C).

3. 3

   Add the chopped onion to the pan and cook for 2-3 minutes, stirring occasionally, until softened. Stir in the tomato purée and cook for another 2-3 minutes, allowing the flavors to develop.

4. 4

   Sprinkle the flour over the mixture and stir well to combine. Cook for 1 minute, then pour in the stout beer or beef stock and add the Worcestershire sauce. Stir in the chopped mushrooms.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 20 minutes. Remove from heat and allow the filling to cool completely, then transfer it to a 1-liter pie dish.

6. 6

   On a lightly floured work surface, roll out the shortcrust pastry until it is slightly larger than the pie dish. Carefully lay the pastry over the dish, pressing it firmly around the edges.

7. 7

   Trim the excess pastry from the edges with a knife, then use your fingers to crimp the edges into a decorative fluted pattern. Cut out small leaf shapes from the pastry trimmings.

8. 8

   Arrange the pastry leaf decorations on top of the pie, securing them with a light brush of the beaten egg yolk. Make 3-4 small slits in the pastry to allow steam to escape during baking.

9. 9

   Brush the entire pastry surface with the remaining beaten egg yolk for a golden finish. Bake in the preheated oven for 20-25 minutes until the pastry is golden brown.

10. 10

    Remove from the oven and allow to rest for a few minutes before serving. Cut into wedges and serve hot.