Method

• 1.
  Preheat oven to 160°C. Place beef and 1/3 cup (50g) flour in a large bowl and toss to coat. Season well.
• 2.
  Heat 1 tbs oil in a large heavy-based ovenproof saucepan over high heat. Add beef, in batches and cook, turning regularly, for 4-5 minutes until golden brown all over. Transfer beef to a bowl. Wipe pan clean with paper towel.
• 3.
  Heat the remaining oil in the saucepan over medium-high heat. Add onion, garlic, carrot, celery and sage and cook, stirring occasionally, for 3-4 minutes until softened. Add tomato paste and mustard and stir until combined. Return beef to the pan, then deglaze with the ale.
• 4.
  Bring to a boil, then add stock. Return to the boil, skimming off any fat that forms on the surface. Cover with a lid, transfer to the oven and bake for 1 hour 30 minutes or until the beef is tender.
• 5.
  Return pan to a medium heat, bring to a simmer and cook, uncovered, for 12-15 minutes until liquid has reduced slightly. Mix remaining flour and 1/2 cup (125ml) water in a bowl to form a slurry. Add to the beef and stir through. Return beef to a simmer to thicken, then season to taste.
• 6.
  Transfer beef into a 25cm round (2.5L capacity) pie dish or baking dish and set aside to cool to room temperature. Increase oven temperature to 200°C.
• 7.
  Cut the puff pastry slightly larger than the top of the pie dish and use a 3cm cutter to cut a round out of the centre. Place pastry over the pie, crimping the edges. Brush with egg yolk.
• 8.
  Place pie dish on a baking tray, transfer to the oven and bake for 35-40 minutes or until pastry is puffed and golden brown. Serve with peas.