• Peel and grate the garlic (or use a garlic press).
• Halve, peel and chop the onion into small pieces.
• Pick the thyme leaves and roughly chop (discard the stalks).
• Trim the carrot, then half lengthways (no need to peel). Chop widthways into chunks. 
• Cut the beef into bite-sized chunks and set aside.

Place a Large pot on high heat with a drizzle of oil. Toss the beef with flour, salt and pepper until fully coated. 

Once hot add the beef to the pot and let it brown on each side 2-3 mins. Reduce the heat to medium and add the onion, carrot and garlic and cook for 4-5 mins. Add the tomato paste and cook for 1-2 mins.

• Add the thyme, stock, Guinness® stock paste and 800ml water (per 2P) and bring to a gentle simmer.
• Leave the pot to simmer until the liquid has reduced by about half, 55-60 mins.
• Season to taste with salt and pepper.

• Preheat your oven to 220°C/200°C fan/gas mark 7. 
• Beat one egg (per 2P) in a small bowl.

• Place the meat filling in a oven-proof dish.
• Trim the pastry slightly bigger than the dish you are using.
• Brush the rim of the dish with the beaten egg, then place the pastry on top, pushing the excess pastry down the outside of the bowl to secure.
• Lightly score the top of the pastry with a small knife and brush with more of the beaten egg.
• Bake in the oven for 25-35 mins until the puff pastry is golden brown.

• Divide the pie between plates and serve.