Method

• 1.
  Preheat the oven to 150°C.
• 2.
  Coat the beef in flour and season with salt flakes and ground black peppercorns.
• 3.
  Place a frypan over high heat. Add half the oil and swirl to coat. Fry the beef in 2 batches until sealed. Remove from the pan and set aside.
• 4.
  Heat remaining 50ml oil in a large ovenproof saucepan over medium heat.
• 5.
  Add the onion, celery, carrot and garlic. Cook for 3 minutes or until softened. Add the beef, then pour in the veal stock and ale (the beef should be just covered). Bring to the boil, skimming off any fat that rises to the surface.
• 6.
  Cover the saucepan and transfer to the oven. Bake for 1 hour 30 minutes or until the beef is tender. Remove from the oven. Place on the stove over high heat and bring to the boil. Boil, stirring occasionally, for 15 minutes or until reduced by half. Season with salt flakes and ground black peppercorns and transfer to a 2.2L ovenproof dish.
• 7.
  Increase the oven to 200°C.
• 8.
  Cut the pastry sheet into a circle a little larger than the ovenproof dish. Place on top of the dish, crimping the edge. Make a couple of vents in the middle and brush the pastry with the egg yolk.

• 9.
  Place the dish on a baking tray and bake the pie for 10 minutes or until the pastry is puffed and beginning to brown. Reduce the oven to 170°C and bake for a further 30 minutes or until golden.