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 for 3-4 minutes per side. Remove and set aside.
2. 2
   In the same dish, sauté onions and carrots for 5 minutes until softened. Add mushrooms and cook for another 3 minutes.
3. 3
   Stir in tomato paste and flour, coating the vegetables. Cook for 2 minutes.
4. 4
   Pour in the dark ale and beef stock, scraping up any browned bits from the bottom. Add bay leaves and thyme.
5. 5
   Return beef to the dish, bring to a simmer, then cover and transfer to a preheated 160°C (320°F) oven for 2 hours, until beef is very tender.
6. 6
   Remove from oven and let cool slightly. Transfer filling to a pie dish. Preheat oven to 200°C (400°F).
7. 7
   Roll out puff pastry and place over the pie filling. Trim edges and brush with beaten egg.
8. 8
   Bake for 25-30 minutes until pastry is golden brown.
9. 9
   Allow to rest for 5 minutes before serving.