Start this recipe by placing the dried mushrooms and mushroom stock pot into a jug and pour over 400ml boiling water and put aside. Mix the flour with the beef cubes, season well with salt and pepper and brown all over in a pan with the oil in 2 batches for 2 minutes. Remove from pan, add in onions and bacon and fry to soften, then add in the carrots and cook for a further 2 minutes. Pop the meat back in, along with the beer, stock and soaked porcini mushrooms and the bunch of herbs. Bring to the boil, then place into the oven covered for 2 hours at 160`c. Add in the mushrooms in the last 30 minutes of cooking time. When ready, allow to get completely cold before making into a pie. Remove the tied herbs and discard. Grease a large or 4 small pudding tins with butter, spoon in the chilled beef mixture and cover with the prepared short crust pastry. Brush the tops with beaten egg and bake in the oven at 200`c for 40 minutes till golden brown. Allow to rest for 10 minutes before serving with the cooked broccoli and mashed potatoes.