To begin, you have options for how to create the pastry. If you have a food processor, it can speed things up. Simply add the flour and salt, followed by the cold, cubed butter. Pulse the mixture until it resembles fine crumbs—this should take about 15-20 seconds. Then, with the processor running, drizzle in the cold water gradually until the dough starts to come together in a ball. Remember, you may not need all of it; add water cautiously.

If you prefer to make it by hand, grab a large bowl and combine the flour, salt, and cold butter. Using your fingertips or a pastry cutter, rub the butter into the flour until it looks like breadcrumbs. Drizzle in the cold water and mix with a fork until the dough holds together but isn't sticky. Shape it into a ball, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes.

Grab a heavy saucepan and heat the vegetable oil over medium-high heat. Once the oil is shimmering, it’s time for the beef. Add the cubed beef in batches. Make sure not to overcrowd the pan. Sear the cubes on all sides until they’re beautifully browned. This should take about 10 minutes. Depending on your pan, you might need to adjust the heat and add more oil to prevent burning. Once browned, remove the beef and set it aside on a plate.

In the same pan, toss in the chopped onion and cubed carrots. Sauté for approximately 5 minutes until the onions soften and become translucent. Add the minced garlic, tomato paste, and Worcestershire sauce. Stir everything to combine and cook for about a minute to let those flavors meld.

Next, sprinkle the flour over the veggies, mixing it well. Cook for another 2 minutes to get rid of the raw flour flavor, and then slowly pour in the dark ale while stirring. This will begin to thicken the mix. Add the beef stock, thyme, rosemary, salt, and pepper, then return the browned beef to the pot. Cover the pan and let it simmer on low heat for about 1.5 hours. The time will depend on how chunky you’ve cubed the beef. Remove the lid and let it simmer for another 15 minutes to allow some liquid to evaporate and thicken the filling. You don't want it soupy; just thick and delicious.

With your filling ready, preheat your oven to 425°F (220°C) and position a rack in the center. Next, take a 9 or 10-inch pie dish and lightly butter it. Remove the chilled pastry from the refrigerator and split it in two. Keep one half wrapped in plastic wrap; we’ll roll that out later for the top.

On a floured surface, roll out the other half of the pastry to about 1/8 of an inch thick. Cut a circle that’s about half an inch larger than your pie dish and drape it in, allowing the edge to hang over slightly. Taking some parchment paper or foil, line the top of the dough and fill it with dried beans to weigh it down. It’s essential for preventing puffing. Bake the pastry shell for about 12 minutes until you see the edges just start to turn golden. Remove it from the oven, and carefully lift out the paper or foil along with the beans. If the dough puffs up a bit, gently press it back down. Return it to the oven for an additional 5 minutes to cook the base.

Once golden, pull it from the oven and set it aside. Now, roll out the remaining dough into a circle that will cover the entire pie, about 10 inches in diameter.

Next, fill the baked pastry base with your succulent beef filling. Its aroma alone is enough to make anyone’s mouth water! Brush the edges of the pastry with the beaten egg; this will help the top layer adhere perfectly. Carefully place the rolled-out top over the filling, and with the egg-washed edges facing down, fold and pinch the edges to seal them. You can also use a fork to press the edges together for an extra decorative touch!

Before popping it into the oven, brush the top pastry with the remaining egg wash and use a sharp knife to cut a few slits in the center. These allow steam to escape—important for preventing soggy interiors. Bake the pie for 25 minutes or until the top is golden brown. Times may vary, so keep an eye on it!

Finally, let your beef and ale pie rest for about 10 minutes after taking it out of the oven to allow the sauce to thicken a bit before slicing.