In the same pan, sauté the mushrooms and set aside.
Sweat the onions, carrot, celery and garlic until soft in an oven dish that you want to serve the pie in. Add the beef, cinnamon and thyme.
Add the wine, boil and reduce by half. Add all other ingredients, bring to the boil, cover and place into the oven for 2 hours. After about 1 hour, add the mushrooms and re-cover, then return to the oven.
When the beef is tender, cover the pie with puff pastry, prick some holes, return to a 180 degree oven and bake until brown.