Steak and ale pie

Pasos

1. Pat the beef dry, season with salt and pepper, then brown it in a hot Dutch oven with oil until all sides are well seared and smell like roast meat; set aside.
2. In the same Dutch oven, melt the butter, then cook the onions, carrots, and mushrooms until they start to brown and their liquid has evaporated.
3. Add the garlic, tomato paste, and flour, and stir until the mixture coats the vegetables and takes on a slightly toasted aroma.
4. Return the beef to the pot, pour in the brown ale, and simmer while scraping up the browned bits until the smell of alcohol mellows out.
5. Add the beef stock, Worcestershire sauce, thyme, and bay leaf, then simmer covered until the meat is fork-tender and the sauce is dark and glossy.
6. Remove the thyme and bay leaf, taste and adjust the seasoning, then let the filling cool slightly to avoid making the pastry soggy.
7. Pour the filling into a pie dish or deep baking dish, cover with the puff pastry, seal the edges, and cut a small slit in the center to let steam escape.
8. Brush the pastry with the beaten egg, then bake until the top is puffed, deep golden brown, and crispy.
9. Let rest before serving, allowing the sauce to settle so the pie cuts cleanly.