Step 1: Brown the Beef

• • Heat the olive oil in a large pot over medium-high heat.

• • Season the beef with salt and black pepper. Brown the meat in batches until golden on all sides. Remove and set aside.

Step 2: Sauté the Vegetables

• • In the same pot, add the onions, carrots, celery, and garlic. Cook for 5-7 minutes until softened.

Step 3: Add the Flour and Liquids

• • Stir in the flour and cook for 1-2 minutes. Gradually add the Guinness, scraping the bottom of the pot to deglaze.

• • Pour in the beef stock, add the thyme, and Worcestershire sauce, and return the beef to the pot.

Step 4: Simmer the Filling

• • Bring to a simmer, cover, and cook on low heat for 1.5-2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Remove from heat and let cool slightly.

Step 5: Assemble the Pie

• • Preheat your oven to 200°C (400°F). Transfer the beef mixture to a pie dish.

• • Roll out the puff pastry and place it over the filling, trimming any excess. Press the edges to seal and crimp with a fork.

Step 6: Glaze and Bake

• • Brush the pastry with beaten egg and cut a small slit in the center to allow steam to escape.

• • Bake for 20-25 minutes, or until the pastry is golden and puffed.

Step 7: Serve and Enjoy

• • Let the pie rest for 5 minutes before serving. Pair it with mashed potatoes or steamed vegetables for a complete meal.