Ingredients
Method
Place flour in a large bowl. Season with salt and pepper. Toss beef in seasoned flour to coat.
Heat an oiled, large, deep frying pan over medium to high heat. Add beef in three batches. Cook, turning occasionally, for about 5 minutes, or until well browned. Remove.
Add onions to the same pan. Cook, stirring for 2 to 3 minutes, or until soft. Add mushrooms and tomato paste. Cook, stirring for a further 2 minutes.
TIP: The recipe can be prepared to the end of step 3 one day ahead. Keep covered in the fridge. When ready to prepare pies, transfer the steak mixture to pie dishes and proceed with step 6. The number of pastry sheets required will depend on the shape of the dishes.
Return beef to pan. Stir in ale, stock cube, sauce, 1 tblsp thyme, and 1 cup hot water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Uncover. Simmer a further 25 minutes, stirring occasionally until meat is tender and gravy has thickened.
Divide the mixture among four ovenproof pie dishes (350ml-cup capacity). Place on an oven tray. Cool slightly.
Meanwhile, cut pastry sheets into eight rounds large enough to cover pie dishes. Brush four pastry rounds with egg. Place remaining pastry rounds on top to give each a double thickness. Using a 2cm round cutter, cut centres from pastry rounds. Brush the edge of dishes with egg. Place pastry rounds over the filling. Press edges to seal. Brush tops with egg. Season tops. Scatter over remaining thyme.
Cook in a hot oven (200C) for about 20 to 25 minutes, or until the pastry is golden brown.
Serve garnished with thyme sprigs.
