Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the beef cubes in the flour, salt, and black pepper until evenly coated.

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides. Remove beef and set aside.

3. 3

   In the same pot, add the diced onion and carrots. Sauté for about 5 minutes until the onions soften.

4. 4

   Pour in the dark ale to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

5. 5

   Add the beef broth, dried thyme, and return the seared beef to the pot. Bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 60 minutes, or until the beef is fork-tender and the sauce has thickened slightly.

7. 7

   Remove from heat and stir in the wholegrain mustard. Taste and adjust salt and pepper if needed.

8. 8

   Transfer the beef mixture into a 9-inch pie dish or four individual ramekins.

9. 9

   Roll out the thawed puff pastry slightly and cut it to fit the top of your dish. Place the pastry over the filling and press the edges to seal.

10. 10

    Cut a small slit in the center of the pastry to allow steam to escape and brush the top generously with the beaten egg.

11. 11

    Bake for 25-30 minutes until the pastry is puffed and deep golden brown. Let rest for 5 minutes before serving.