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Using the boiling plate, heat the oil and fry off the meat in two or three batches until browned, set to one side. Fry the onions add the flour cook for a minute then slowly stir in the ale, return the meat to the pan, season and add the mushrooms. Simmer for 5 minutes.
Transfer to the simmering oven using the floor grid for 2 hours until tender. Cool.
Place the meat mixture into a pie dish and roll out the pastry to cover the top, glaze with the beaten egg.
Place on the grid shelf on the floor of the roasting oven and cook for 20-25 minutes until risen and golden.
By AGA Food Editor, Dawn Roads.
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