Veggie Guinness Pie

|This is a generous sized pie full of classic veg and with great flavouring.|carrots celery mushrooms potatoes|3 celery stalks finely chopped2 onions finely chopped400g mushrooms roughly chopped1 kg potatoes3 carrots1 tablespoon flour350ml Guinness2 tablespoon Worcestershire sauce300ml vegetable stock2 tablespoon tomato paste1 bay leaf or thyme or fresh sage1 tablespoon olive oilsalt and pepper to taste2 short crust pastry sheets1 egg125ml milk|Preheat oven to 200 C / Gas 6.Chop the potatoes and boil until tender about 15-20 minutesHeat olive oil in a large soup pot and add chopped celery onions and mushrooms. Cook until softened and beginning to brown about 10 minutes.Add flour to the softened onion mixture and stir to coat. Cook for 2 minutes. Pour in Guinness add carrots and scrape up any browned bits from the bottom of the pan.Add the tomato paste Worcestershire sauce stock and herbs. Simmer for a couple minutes to allow the flavours to combine. Add salt and pepper to tasteRoll out two pastry sheets. Use one to line the bottom of a pie dish and then add the mixture to the shell. Add the top pastry and trim an excess crust. Close the pie by crimping the edges or pressing together with a fork. Brush the top with a mixture of beaten egg and milk.Bake in the preheated oven until pastry is crispy and golden about 20 to 30 minutes.|20.00 minutes|6|