Heat oil in a large pot over medium heat. Add the beef cubes in batches. Cook until browned on all sides. Do not rush this step. Browning adds deep flavor. Remove the beef and set it aside.

In the same pot, add onions, garlic and carrots. Cook gently until soft. Stir often to prevent burning. The vegetables should smell sweet and slightly golden.

Sprinkle flour over the vegetables. Stir well for one minute. This helps thicken the sauce later. Make sure there are no lumps left.

Slowly pour in the ale while stirring. Scrape the bottom of the pot. This removes all the tasty bits stuck there. Let it simmer for a few minutes.

Add beef stock, tomato paste, Worcestershire sauce and thyme. Mix everything well. Bring to a gentle boil.

Put the browned beef back into the pot. Stir gently to coat it in the sauce. Cover and cook on low heat for about 1.5 hours. The meat should become soft.

Once cooked, let the filling cool slightly. This step is important. Hot filling can ruin the pastry texture.

Preheat your oven to 200°C. Transfer the filling into a pie dish. Spread it evenly so every bite has meat and sauce.

Roll out the puff pastry and place it over the dish. Press the edges to seal. Cut small slits on top to let steam escape.

Brush the top with beaten egg. Bake for 25–30 minutes until golden brown. The crust should look crisp and shiny.