Chop onions roughly, and combine with the beef, garlic, oil, salt and pepper in a large frying pan. Cook on high heat for 3 minutes followed by a low heat for 5 minutes.

Mix together the water, stock cubes and Worcester sauce and add to the mixture. Now slowly add the full bottle/pint of real ale, pouring evenly around the pan.

Let the mixture simmer on a low heat for 45 minutes, stirring oocssionally every 10 minutes or so.

Whilst the beef mixture is simmering, mix the butter, salt and flour together until you make a consistency simmilar to breadcrumbs. Once achieved, combine with the water to make a smooth dough. Take two thirds of the dough, roll out over flour and line your baking dish. Use the remaining dough to make a lid for the pie.

Now that the beef mixture is cooked, remove the baking dish from the fridge and fill with the mixture. Ensure that only a third of the liquid in the pan is remaining. Add the pastry lid and squeeze together the edges forming a thick crust.

Place in the oven for 20-25 minutes at 200°c or until the pastry is a nice golden brown colour.

Remove from oven and let sit for 5 minutess. For best results serve with mash potato, seasonal veg and lots of gravy!