For the pie filling, put the onions in a small saucepan, add just a little water and cook for 5 minutes. Cook the carrots in the same way, for 10 minutes. Leave the vegetables in their cooking water. Roll the beef cubes in the seasoned flour. Heat the oil in a frying pan over a high heat and fry the beef for 3-4 minutes until lightly coloured.
 
Using a slotted spoon, transfer the meat to a large saucepan, Drain the onions and carrots, then add to the meat with the ale. Bring to a simmer over a medium heat, skim, then add the beef stock. Bring back to a simmer, skim again, then add the bouquet garni. Simmer gently, uncovered, for 1 3/4 hours. Add the mushrooms and cook for another 15 minutes.

By now, the cooking juices should have reduced by at least half and become rich in flavour and colour. Discard the bouquet garni and adjust the seasoning. Divide the filling between 4 pie dishes, about 17 x 14cm and 4cm deep. Leave until cold, then chill for at least an hour (or overnight if preparing ahead).

Preheat the oven to 180ºC/Gas 4. On a lightly floured surface, roll out 130g pastry to the same shape but slightly larger than the top of the pie dishes. Brush the edge of a dish with eggwash. Loosely roll the pastry round the rolling pin and unroll it onto the pie dish. Press the pastry edge onto the rim of the dish with your fingertips and cut off the excess with a knife. Cut a small hole in the centre with a sharp knife and brush the pastry with eggwash.

Roll 50g pastry into a long band, 2cm wide. Lay on the rim of the pie, brush with eggwash and score with a knife tip. Score a pattern on top of the pie if you like. Prepare the other 3 pies in the same way and chill for 20 minutes. Bake the pies for 35 minutes, then serve.

Recipe from Pastry by Michel Roux (out April 2010, Hardie Grant Books, RRP $24.95)
Photography by Martin Brigdale