1. Heat the oil in a pan and seal the beef. 2. Add the diced onion and cook until softened, add the carrots, garlic and thyme and continue to cook for a further 4 minutes, then add the mushrooms. 3. Make up 1 litre of hot stock and pour over the top, bring to boil and reduce to a simmer, cook for approx. 90 minutes until the meat is tender. 4. Mix the gravy powder with a little cold water and add to the beef mix stirring until thickened. Pour into the baking tray and allow to cool slightly. 5. Make the pastry and place on top of the slightly cooled meat mixture, sealing the edges of the dish well, cut a steam vent in the pastry. 6. Brush with beaten egg and bake in a pre-heated oven at 200°c for 20 minutes until the pastry is golden and cooked through.