In a thick bottom pot brown your mince to give it a nice colour.
Remove mince from pot and reserve fat.
Brown your onions in some of the pork fat with the bay leaf and the thyme.
Add the celery and continue to stir.
When the onions are nice and brown add the beer and reduce to half the original volume.
Now add the mince and the stock.
Bring to the boil and add the carrots and potatoes.
Reduce heat and simmer for 15-20 minutes until potatoes are nearly cooked.
Now add the tomato paste mustard and paprika.
To thicken combine 2-3 tbsp of pork fat with 2-3 tbsp flour to form a paste.
Add this paste to the stew, it should start to thicken, if not add some more paste.
Finally season with salt and pepper and some fresh parsley or sage
Frozen store-bought pastry
Combine the flour, and salt in a large bowl and stir briefly until the mixture is aerated.
Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.
To make the pie place the pork stew in an appropriate pot or pie dish.
Preheat oven to 180 deg c
Cover with pastry with a hole (chimney) in the top to allow the steam to escape.
Bake for a few minutes then remove and brush with egg.
Return to the oven to brown and then serve with mash and your favourite vegetables.