200g pork sausages, cubed
500g stewing steak, cubed
1 yellow onion, diced
2 carrots, diced
250g chestnut mushrooms, quartered
450 ml beef stock
2 tbsp tomato purée
1 330ml bottle Brewdog dead pony club, or other ale
300g puff pastry
1 egg (yolk), beaten
Toss the steak in the flour and fry together with the sausages in the butter. Add the vegetables and pour over the stock, ale, and tomato purée. Leave to simmer without a lid for around an hour. If the stew is too thin you can add some extra flour to thicken it.
Roll out half the puff pastry until it is large enough to line an ovenproof dish with at least a couple of centimetres to spare. Prick the pastry with a fork and line it with baking parchment and fill with rice or baking beans. Bake for 15 min at 180c.
Let the pastry cool slightly before filling it with the cooked stew. Roll out the remaining puff pastry until it is large enough to cover the dish. Brush the edges with a beaten egg before placing the sheet over the dish. Bake in the oven at 180c for 30 minutes, making sure that the puff pastry has a nice golden colour.