200g/7oz button mushrooms, wiped and sliced
2 medium onions, chopped
25g/1oz bunch fresh parsley, tough stalks removed and leaves finely chopped
4 tbsp plain flour
1 bay leaf
300ml/10fl oz beef stock, made with 1 stock cube
freshly ground black pepper
2 tsp caster sugar
2 tsp dried mixed herbs
1 tsp flaked sea salt
1 tsp fine sea salt
325g/11½oz self-raising flour
2 tbsp sunflower oil
2 tbsp tomato purée
knob of butter, for greasing
150g/5½oz shredded suet
750g/1lb 10oz well-marbled braising steak, such as chuck and blade
440ml/15½fl oz stout