675g/1lb 8oz - stewing beef
175g/6oz - onions, sliced
25g/1oz - flour
1 - clove garlic, crushed
300ml/½ pt - brown ale
1 tin - chopped tomatoes
300ml/½ pt - beef stock
dash - Worcestershire sauce
dash - soy sauce
175g/6oz - button mushrooms
175g/6oz - button onions, peeled and boiled in water until soft
seasoning of salt, pepper and nutmeg
1 wine glass of red wine
1 puff pastry pie crust
Cube the meat and place in a freezer bag with the flour and shake to coat well.
Sweat the sliced onions in a little oil until soft, add the flour coated meat, garlic, brown ale, chopped tomatoes, stock, Worcester sauce, soy sauce and seasoning.
Place in a casserole dish and bake gently for 1½ hours.
Remove from the oven, stir well, check seasoning and add red wine, button mushrooms and button onions.
Cook for a further ½ hour.
Roll out puff pastry and cut 1inch larger than casserole dish and bake at 375˚F (190˚C) gas mark 5 until well risen and golden brown.
Pop on top of casserole just before serving.