Traditional British Beef and Ale Pie

Cut beef into chunks and coat lightly in seasoned flour; brown in a pot with oil.

Add chopped onions and carrots, and cook until softened.

Pour in dark ale (preferably a British Bitter or Stout) and enough beef stock to cover the meat.

Add fresh thyme and a bay leaf; simmer on low heat for 1.5 - 2 hours until the beef is meltingly tender.

Transfer the mixture to a large pie dish.

Unroll a sheet of puff pastry and place it over the dish, sealing the edges.

Brush with beaten egg and bake at 200°C for 25-30 minutes until the pastry has risen and is deep golden.