Beef and Guinness pie

Instructions

1. Heat half the oil in a flameproof casserole and fry the onion, garlic, carrots, celery, thyme and some salt and pepper for 10 mins until the vegetables soften. Remove with a slotted spoon.
2. Toss the beef in the flour. Add the rest of the oil to the casserole and fry the beef in batches for 4-5 mins until browned. Return the veg to the pan with the Guinness. Scrape any sticky bits off the pan’s base.
3. Add the tomatoes and Worcestershire sauce, bring to the boil, cover and simmer gently for 2 hours or until the beef is tender. Remove the lid and cook for a further 15 mins until the sauce is thickened. Transfer to a 2-litre pie dish; leave to cool for 1 hr.
4. Heat the oven to 170C Fan/Gas 5. Roll the pastry out on a floured surface until 2mm thick and about 2.5cm larger than the dish. Brush the rim of the dish with a little beaten egg. Lay the pastry over the top, pressing down, trim the excess and pinch the edges to create a fluted edge.
5. Cut the pastry offcuts into leaf shapes. Brush the pie lid with egg and press the decorations into the centre. Pierce a small slit in the centre, brush with the remaining egg and bake for 40 mins until puffed and golden. Serve with the mash and greens.