Heat 1 tablespoon the oil in a sauté pan over a high heat and when smoking add the meat in batches and cook until browned on all sides. Remove with a slotted spoon to a large heavy based casserole dish.
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Step 2
The sauté pan should have a lot of residue in it. Don't waste that flavour, Keep the pan on the heat and pour half a can of Ale in it, then with a wooden/plastic spatula scrape the bits from the bottom of the pan and pour over the meat in the casserole dish.
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Step 3
Return the sauté pan to the heat and add 1 tablespoon of the remaining oil and onions and cook stirring occasionally for 8-10 minutes until softened and beginning to turn golden brown. Add to the casserole dish and stir in the remaining Ale, carrots, tomato sauce and beef bouillon until well combined. Bring to the boil, cover and simmer over a low heat for 2-3 hours, stirring well a few times throughout cooking and adding a little water if necessary. Season to taste.
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Step 4
Preheat oven to 220°C (fan 200°C). 10 minutes before the meat is finished cooking. Add the remaining oil to the sauté pan and sauté the mushrooms for 8-10 minutes. Stir into the stew and pour into pie dish.
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Step 5
Roll out the puff pastry on a lightly floured work surface to a size large enough to cover your pie dishes. Top with the pastry and brush with beaten egg. Bake for 20-30 minutes until the pastry is puffed and golden brown.