800 g Scotch beef stewing steak
1 large onion, peeled and diced
1 ½ tbsp plain flour (All purpose)
2 tbsp Worcestershire sauce
1 handful fresh thyme, marjoram and chopped parsley
2 tsp English mustard
salt and cracked black peppercorns
180 ml beef stock
130 ml ale
300 g mushrooms
450g puff pastry
With a sharp knife cut the beef into 1 in cubes.
In a pan heat the oil and slightly fry the onions.
Add beef cubes and cook until browned.
Stir in the flour, worstershire sauce, herbs and salt and pepper.
Gradually pour in the beef stock and ale, bring to the boil.
Once boiling reduce heat and add the mushrooms.
Simmer for 1 ½ -1 ¾ hour.
Preheat oven to 200C/400F/Gas 6.
Place beef in a pie dish, roll out the puff pastry and cover beef.
Cook in oven for 25 -30 mins.