Preheat an oven to 200°C.

Place a large saucepan on a medium heat and add the vegetable oil.

Then add the onion and carrot, cook for 8 minutes until softened.

Add the ground venison and brown well in the saucepan.

Once browned, add the tomato paste, plain flour and mushroom. Stir to combine and cook for 2 minutes.

Gradually pour in the ale and bring to a boil. Reduce the heat to a simmer and cook the pie filling for 25 minutes.

After 25 minutes add the frozen peas and salt to taste. Then transfer the venison mixture to an ovenproof dish and allow the filling to cool.

While the filling is cooling, prepare the pastry. Place the shortcrust pastry onto a lightly floured surface and roll slightly larger than the ovenproof dish.

Lay the pastry oven the venison mixture and tuck into the sides, then use the back of a fork to mark the edges of the pastry.

Cut four evenly spaced holes in the top of the pastry to allow steam to escape, then brush the shortcrust pastry with the beaten egg. The egg will give the pastry a gloss and golden colouring.

Bake the pie in the preheated oven for 20 minutes until the pastry is crisp and golden.

Serve hot with gravy and crushed potatoes.