Traditional Machynlleth Beef & Mushroom Pie

Slow-cook chunks of beef with onions and plenty of sliced field mushrooms in a rich ale-based gravy until tender.

Pour the filling into a deep pie dish. Cover with a sheet of buttery shortcrust pastry.

Bake at 200°C (400°F) for 30 minutes until the pastry is crisp and golden. A hearty market-town staple from Machynlleth.