In a bowl, combine the flour and a good pinch of salt. Add the shredded suet and cold cubed butter. Use your thumb and forefingers to rub the fat into the flour until it resembles coarse breadcrumbs. Gradually stir in 125ml of ice-cold water, using your hands to gently bring the dough together into a ball. Wrap the dough in cling film and chill in the fridge while preparing the filling.

In a large casserole pan, heat the vegetable oil over medium heat. Add the chopped onions and cook for about 20 minutes, stirring occasionally, until softened and golden. Add the chopped rosemary and thyme, and cook for another 2 minutes.

Add the beef to the pan, followed by the mushrooms, tomato puree, Worcestershire sauce, and a pinch of salt and black pepper. Stir everything together.

Sprinkle the flour over the mixture and stir to coat. Pour in the ale, followed by the beef stock. Stir and bring to a boil. Reduce the heat to low, cover, and simmer for about 1 hour and 20 minutes, or until the meat is tender and the sauce has thickened.

Preheat the oven to 180°C/350°F/gas mark 4.

Ladle the stew mixture into pie dishes—either several smaller individual pies or 2 larger ones (approximately 23-25cm in diameter).

Roll out the pastry on a floured surface until it’s slightly larger than the pie dishes. Lay the pastry over the filling and trim any excess. Brush the top with the beaten egg and make a couple of slits in the center to allow steam to escape.

Bake for 45-50 minutes, or until the pastry is golden brown and crisp.