Beef and Ale Pastry Pie

Heat 4 tbsp oil in a large pan and sear the meat in batches until browned all over. Remove the meat from the pan and set aside.

Add the remaining oil to the pan and gently cook the onions until soft, scraping the meat residue from the bottom of the pan. Add the carrots, cook for 2 minutes then return the meat to the pan.

Sprinkle over the flour, stir for 2 minutes then add the thyme, Guinness and tomatoes and season generously with salt and pepper.

Bring to a boil then turn the heat down and simmer very gently, stirring occasionally, for 2 - 2 1/2 hours or until the meat is tender. Transfer the filling to an ovenproof pie dish.

Heat the oven to 200ºC (180º fan) 400ºF, gas 6.

Roll out the pastry on a floured board and cut a lid for the pie. Moisten the rim of the pie dish with water and lay the pastry on the top of the pie, crimping the edges. Decorate the top of the pie with pastry off-cuts and brush with the beaten egg.