Steak and Ale Pie

Instructions

1. Prepare the meat
   Toss the beef chunks in the seasoned flour until well coated. Heat 2 tablespoons of oil in a large heavy-bottomed pan over medium-high heat. Working in batches, brown the meat on all sides. Transfer to a plate and set aside.
2. Sauté the vegetables
   In the same pan, add the remaining oil and reduce heat to medium. Add the onions, carrots, and celery, cooking for 8-10 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Simmer the stew
   Return the beef to the pan. Pour in the ale, beef stock, and Worcestershire sauce. Add the bay leaves and thyme. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 2 hours, or until the beef is very tender and the sauce has thickened. Stir occasionally.
4. Prepare for baking
   Preheat your oven to 200°C (180°C fan/gas mark 6). Remove the bay leaves and thyme sprigs from the stew. Transfer the stew to a deep pie dish approximately 23cm in diameter. Allow to cool slightly while preparing the pastry.
5. Add the pastry top
   Roll out the puff pastry on a lightly floured surface until it's about 5cm larger than your pie dish. Cut a thin strip from the edge of the pastry. Brush the rim of the pie dish with beaten egg and attach the pastry strip. Brush this strip with more egg.
6. Finish the pie
   Carefully lay the remaining pastry over the filling, pressing down gently to seal. Trim any excess pastry and crimp the edges with a fork or your fingers. Make a small hole in the center to allow steam to escape. Brush the top with beaten egg for a golden finish.
7. Bake to perfection
   Bake in the preheated oven for 30-35 minutes, or until the pastry is risen and golden brown. If the pastry browns too quickly, cover loosely with foil. Allow to stand for 5 minutes before serving.