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1
Season the beef with salt and pepper.
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2
Toss in the flour and shake off the excess.
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3
Heat 2 tbsp of the oil in a large nonstick frying pan over medium-high heat.
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4
In batches, add the beef and cook, turning, for 5 minutes until browned.
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5
Transfer to a large saucepan.
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6
Add the remaining 1 tbsp oil to the frying pan.
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7
Add the onion and cook over medium heat, stirring, until softened.
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8
Add the mushrooms and garlic and cook, stirring, about 5 minutes, until the mushrooms begin to brown.
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9
Transfer to the saucepan.
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10
Stir in the stock, ale, Worcestershire sauce, tomato paste, thyme, and bay leaf into the saucepan and bring to a boil.
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11
Reduce the heat to medium-low, cover, and simmer about 1 1/2 hours, or until the meat is tender.
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12
Transfer the meat and vegetables to the pie dish.
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13
Reserve 2/3 cup of the sauce, and pour the rest over the meat mixture.
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14
Let cool.
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15
Preheat the oven to 400F (200C).
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16
Roll out the puff pastry on a floured surface to a thickness of 1/8 in (3mm).
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17
Cut an 11in (28cm) round.
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18
Cut 3/4 in (2cm) strips from the trimmings.
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19
Brush the rim of the pie dish with water, and place the strips around it.
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20
Brush with water.
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21
Place the pastry round over the dish and press the pastry edges together to seal.
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22
Trim off the excess with a knife.
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23
Crimp the pastry edge and use the pastry trimmings to make decorations, if desired.
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24
Brush the pastry with beaten egg, make a hole in the middle, and affix the decorations on the pastry, if using.
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25
Place the dish on a baking sheet.
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26
Bake for 25 minutes, or until the pastry is puffed and dark golden.
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27
Serve immediately, with the reheated reserved gravy passed on the side.
