Steak and Guinness pie

Method

Heat oil in a large pot and brown the beef in batches, seasoning with salt and pepper. Remove and set aside. Sauté the onions, carrots, and celery until softened, then add mushrooms and tomato puree, cooking for 2 minutes. Dust with flour, stir well, then pour in Guinness and beef stock, scraping up any browned bits. Return the beef with bay leaves and thyme, then simmer covered for 2-2.5 hours until the meat is tender. Cool the filling completely. Preheat the oven to 200°C and transfer the filling to a pie dish. Cover with puff pastry, trim edges, and brush with beaten egg yolk. Bake for 25-30 minutes until the pastry is golden brown and puffed. Rest for 5 minutes before serving.