In a bowl, toss the beef with the flour to coat. Heat the oil in a large nonstick pan and seal the beef in batches, until browned all over. Remove from the pan and set aside.
In the same pan, add the onions and mushrooms with 100ml (3½fl oz) water and cook for 5 minutes, until all the liquid has evaporated.
Return the beef to the pan, along with the Heinz Tomato Ketchup, stock cubes, herbs, ale and 300ml (10fl oz) water. Bring to the boil, then reduce the heat and leave to simmer, uncovered, for 2 hours, stirring occasionally, until the beef is cooked through and tender. Season to taste.
Preheat the oven to gas 7, 220°C, fan 200°C. Roll out the pastry until large enough to cover a big, square pie dish.
Carefully spoon the beef mixture into the pie dish and brush the rim with a little beaten egg. Cover the filling with the pastry lid, pressing down firmly around the rim. Trim the excess pastry, leaving a 2-3cm (¾-1½in) overhang and crimp the edges to seal. Make two slits in the middle of the pie to allow the steam to escape and brush all over with beaten egg. Cook for 20 minutes, until puffed and golden.
Tip: For a delicious St. Patrick’s Day twist, try swapping the ale for Guinness Original. Its distinctive flavour and colour will give the pie a gorgeously, rich touch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.