Add the oil to a large saucepan over a medium-high heat. Once hot, add the onions. Fry for 3 mins then add the beef. Cook until the beef is beginning to brown on all sides and liquid is released from the meat. Drain off the liquid (if any) and discard.

Turndown the heat to medium. Add the mushrooms, thyme & minced garlic. Season well with salt and pepper. Stir everything well. Pour in the stout. Bring to a simmer.

After simmering for around 4 mins, add the gravy granules and stir through to thicken the sauce. Preheat your oven to 200 (fan). Take your pastry out the fridge and bring it up to room temperature.

Add half the sugar to the beef mixture. Stir through. Taste, add another tsp if needed. This will remove any strong bitterness from the stout. Simmer for another 3 mins then remove from the heat and allow to cool.

Dish the cooled beef mixture into your pie dish. Layer over the ready rolled puff pastry and trim off the excess edges - use them as decorations if you wish. Brush over with egg wash and pierce a hole in the centre using a sharp knife.