1 tbsp Odlums Cream Plain Flour
1 kg/2 lbs lean good quality Stewing Steak, cut into 1 inch cubes
1 large Onion, chopped finely
175/6oz Mushrooms, quartered
500ml can Stout
1 Beef Stock Cube
1 tablespoon Worcestershire sauce
1 teaspoon Mustard
1 teaspoon Dried Mixed Herbs
Olive oil
Salt and Pepper


225g/8oz Odlums Cream Plain Flour
125g/4oz Margarine
Good pinch Salt
2 tablespoons Water
1 Egg (beaten)


  1. Shake the meat in a bag containing the flour. Using a large pot, brown the meat well in batches in olive oil and set aside.
  2. Add the onions to the pot used to brown the meat and allow to soften gently.
  3. Add the stew back into the pot with the onion, followed by the stout, stock cube, mixed herbs, Worcestershire sauce, mustard and mushrooms.
  4. Bring the ingredients up to the boil and then reduce the heat to a simmer.
  5. Simmer the stew for 2 1/2 to 3 hours or until the meat is very tender and the sauce has reached the desired consistency.
  6. Pre-heat the oven to 190°C.
  7. Meanwhile make the crust or pastry by melting the margarine, salt and water in a saucepan, then, bring to the boil. Place the flour in a bowl add the boiled margarine and the egg and mix well to form a dough.
  8. Turn onto a well floured board and knead. Roll out large enough to cover the stew in the pie dish.
  9. Pour the meat into a large pie dish, cover with the pastry and brush with milk.
  10. Bake the pie in the oven for 15-20 minutes until the pastry is golden and crisp.