Beef and Ale Pie

Instructions

1. 1
   Heat oil in a large heavy-bottomed pot over medium-high heat. Season beef with salt and pepper, then brown in batches until golden. Remove and set aside.
2. 2
   Add diced onions and carrots to the pot, sauté until softened, about 5 minutes.
3. 3
   Stir in tomato paste and English mustard, cook for 2 minutes to deepen flavours.
4. 4
   Pour in the ale, scraping up any browned bits from the bottom. Return beef to the pot.
5. 5
   Add beef stock and bay leaves. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours until beef is very tender.
6. 6
   Remove from heat and let cool slightly. Transfer filling to a pie dish.
7. 7
   Preheat oven to 200°C (180°C fan). Roll out puff pastry and place over the filling, trimming edges and sealing with a fork.
8. 8
   Brush pastry with beaten egg for a golden finish.
9. 9
   Bake for 25-30 minutes until pastry is puffed and golden brown.
10. 10
    Rest for 10 minutes before serving with seasonal vegetables.