Heat half the oil in a large pot or dutch oven. Brown the moose meat and bacon in batches and set aside. Preheat your oven to 350F at this time.

Add the remaining oil, and the onions and mushrooms and saute until soft and slightly browned. Once browned, add the carrots and saute for a further 2-3 minutes.

Scatter the flour and sugar over top and give it a good stir. Continue to cook, stirring occasionally until the flour is browned.

Return the meat to the pot, along with any juices that have settled. Add the stock and ale, and the herb bundle, pushing it under the liquid.

Cover and place in the oven for 2 hrs, or until the meat is tender and the vegetables are cooked through. Allow to cool and refrigerate until ready to use.

Combine the flour and salt. Using 2 knives or a pastry blender, cut the butter and shortening into the flour until you have pea-sized pieces.

Add the water, 1 tbsp at a time until it comes together when pinched. Be careful not to overwork your dough. Form into 4 discs and wrap in saran wrap. Refrigerate for 1 hr if you have time (if not, it's fine).

To make one pie, roll out 2 discs of dough on a well-floured surface until slightly larger than your pie plate. Carefully roll one layer onto your rolling pin to easily transfer to the bottom of the pie plate.

Fill the pie with half the moose filling, then cover with a top layer of pastry and pinch the sides together to seal. Poke a few holes in the top to vent any steam.

Place in a preheated 425F oven for 15 minutes, then decrease the temperature to 350 and bake for an additional 30 minutes, or until pastry is browned and cooked through.