Brown floured beef in oil; remove. Add onions, cook 10 mins. Add mushrooms and garlic.
Stir in purée, ale, stock, Worcestershire, and thyme. Return beef and simmer 1.5 hrs until thick. Cool.
Make hot water crust (melt butter with milk & water, mix into flour). Line pie dish or loaf tin.
Fill and top with remaining pastry or, for lid-only, top the stew with puff pastry. Seal and glaze.
Bake 200°C (fan 180°C): 25-30 mins for lid-only
