In a large heavy based pan, heat the oil and add bacon and then the steak in batches, allowing it to brown on all sides before removing with a slotted spoon and keeping to one side. Continue until all steak is browned.
Add onions and gently sauté until they are just transparent. Return meat to pan along with the carrots and parsnips and the ale. Bring to boil then cover and simmer for approximately 45 minutes until meat is tender.
Stir in the mushrooms, season to taste and allow the meat to get completely cold.
Take the puff pastry ovals from freezer and allow to start to thaw slightly. Divide the steak and ale filing between 15 individual pie dishes and brush rims with beaten egg.
Top each dish with a pastry disc, pressing the pastry down all around the edges. Make a small hole in top of each and glaze with egg wash.
Bake for 15 minutes until pastry risen and golden.