Beef and Ale Pie

Instructions

1. 1
   Heat oil in a large casserole dish over medium-high heat. Season beef with salt and pepper, then brown in batches until golden on all sides. Remove and set aside.
2. 2
   In the same pan, sauté onions, carrots, and garlic until softened, about 5 minutes.
3. 3
   Stir in tomato paste and cook for 1 minute, then dust with flour and stir to coat.
4. 4
   Pour in the ale and beef stock, scraping up any browned bits. Return beef to the pan.
5. 5
   Add mushrooms, bring to a simmer, cover, and cook in a preheated 160°C (320°F) oven for 1 hour 45 minutes, until beef is tender.
6. 6
   Remove from oven and increase temperature to 200°C (400°F). Spoon filling into a pie dish.
7. 7
   Roll out puff pastry and place over filling, pressing edges to seal. Brush with egg wash.
8. 8
   Bake for 25-30 minutes until pastry is golden brown and puffed.
9. 9
   Cool for 5 minutes before serving.