1 - Preheat the oven to 200C/400F/Gas 6.

2 - Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.

3 - Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes.

4 - Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce.

5 - Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes.