English-Style Meat Pie

In a bowl, mix the flour, salt, butter (softened to a creamy consistency), and cold water.

Work the ingredients together until you achieve a compact and firm dough. Wrap it in plastic wrap and let it rest in the refrigerator for one hour.

Heat a bit of oil in a skillet and add the beef, cooking it for a couple of minutes.

Remove the beef from the skillet, and in the same pan, sauté the chopped onion and carrots. Add the bay leaf and sliced mushrooms, mixing well.

Stir in the flour, tomato sauce, and the beef. Cook the mixture for two minutes.

Add the beer, season with salt and pepper, and cook for another five minutes. Then, add the water, cover the skillet, and cook over low heat for 15 minutes.

After the cooking time, add the peas to the filling and cook for another 5 minutes. Remove from heat and let the filling cool.

Roll out the shortcrust pastry and divide it into two portions. Use one portion to line a greased pie dish. Prick the base with a fork and bake in a preheated oven at 180°C (350°F) for 10 minutes.

Remove the dish from the oven and pour in the cooled filling. Cover with the second portion of pastry, sealing the edges with beaten egg to prevent the filling from leaking during baking.

Make a small cut in the center of the pastry to allow steam to escape during baking.

Brush the top of the pie with the remaining beaten egg and bake in a moderate oven for 30 minutes.

Peel the potatoes and cut them into small pieces. Boil them in salted water for 20 minutes.

Drain the potatoes and mash them with a fork. Season with salt, butter, and pepper, gradually adding the milk until you achieve a creamy consistency.

Serve the pie by placing a base of mashed potatoes on each plate and topping it with a portion of the meat pie. Sprinkle with a bit of freshly ground pepper.