Beef and Mushroom Pie

Instructions

1. Prepare the beef
   Season the beef cubes with salt and pepper, then toss with flour until lightly coated. Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per batch, transferring to a plate when done.
2. Cook the vegetables
   In the same pot, add the onions and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Add the mushrooms, carrots, and celery, cooking for 8-10 minutes until the mushrooms have released their moisture and vegetables have softened.
3. Simmer the filling
   Return the beef to the pot. Add the beef stock, ale, tomato paste, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour 30 minutes, until the beef is tender and the sauce has thickened. If the sauce is too thin, simmer uncovered for 10-15 minutes to reduce.
4. Prepare for baking
   Preheat the oven to 375°F (190°C). Remove the bay leaf and thyme sprigs from the filling. Transfer the filling to a 9-inch deep pie dish or casserole dish. Allow to cool for 10-15 minutes.
5. Assemble the pie
   Roll out the puff pastry on a lightly floured surface until it's about 1/4 inch thick and large enough to cover your pie dish with some overhang. Carefully lay the pastry over the filling, pressing down around the edges to seal. Trim any excess pastry, then crimp the edges with a fork or your fingers. Cut 3-4 small slits in the center to allow steam to escape.
6. Bake to golden perfection
   Beat an egg with 1 tablespoon of water and brush over the pastry for a golden finish. Bake for 30-35 minutes until the pastry is puffed and golden brown. Let the pie rest for 10 minutes before serving.