Method

1. Sift the flour in a large bowl and add the Whirl
2. Rub in with your fingertips until you have fine breadcrumbs
3. Add the salt, a few tablespoons of water and mix to a firm dough.
4. Wrap tightly in cling film and chill in the fridge.
5. Heat the oil and brown the beef.
6. Add sliced onions, tomato puree, thyme, beef stock and bring to the boil
7. Reduce the heat and simmer for 1 ½ hours
8. Add sliced mushrooms and real ale and cook for a further 30 minutes
9. Preheat oven to 180C
10. Roll out the pastry and line a dish with ¾ of the pastry
11. Add the beef mixture
12. With the remaining ¼ pastry cover the pie dish and trim any excess
13. Crimp the edges and brush with beaten egg
14. Pierce the centre with a knife
15. Bake for 20 minutes until golden brown