Steak and Ale Pie

1. Pat the beef dry and cut into 3 cm chunks, then season generously with salt and pepper and toss in the plain flour until lightly coated.
2. Heat the oil in a large heavy casserole over medium-high heat and brown the beef in batches until well coloured on all sides, removing each batch to a plate so the pan does not steam.
3. Lower the heat, add the chopped onion and diced carrot, and cook for 6 to 8 minutes until softened, then return the beef along with any resting juices.
4. Pour in the ale and stock, stir in the Worcestershire sauce, mustard, thyme and bay leaf, and bring to a gentle simmer, scraping up the browned bits from the base.
5. Cover and cook on a low simmer for about 2 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened; discard the bay leaf and thyme stalks and leave the filling to cool.
6. Spoon the cooled filling into a pie dish, lay the puff pastry over the top, trim the edges and crimp to seal, then cut a small steam vent in the centre and brush all over with beaten egg.
7. Bake in an oven preheated to 200 C for 30 to 35 minutes until the pastry is puffed and deep golden, then rest for 5 minutes before serving.

You'll use: Oven · Pan · Saucepan · Steamer