Fry onion and garlic in olive oil for 5 minutes, then brown the beef mince.
Stir in mustard, tomato purée, stock, ale, and flour, then season and cool.
Preheat the oven to 180°C.
Mix sifted flour, suet, and water into a firm dough.
Roll the dough to a 2mm thickness on a floured surface.
Line two buttered pie dishes with suet pastry and add the beef filling.
Cover with 2mm thick shortcrust pastry, seal edges, brush with egg yolk, and vent.
Bake in a water bath for 20-30 minutes until golden and crisp.
Steampotatoes for 20 minutes, then mash with hot milk and butter.
Whisk butter and cornflour, then gradually stir in stock, parsley, and garlic until thickened.
Serve the hot pies with mash, parsley liquor, and jellied eels.