Dip the meat into the seasoned flour, then place a large lidded
pan on the hob.
Heat half the butter in the pan and add the meat. Sear all over
until golden brown.
Add the vegetables and herbs, then pour in the ale and stock.
Bring to a simmer, then cover with a lid and gently simmer on the
stove for until tender.
Preheat the oven to 220ºC.
Once cooked, season the stew, add the remaining butter and tip
into an ovenproof serving dish. Brush the edge of the dish with the
Roll out the pastry using as little flour as possible and place
over the dish. Pinch the edges of the dish so that the pastry will
stick to it and trim off any remaining pieces of pastry from around
Brush the pastry top with the beaten egg and place on a baking
tray. Bake in the oven for 25-30 minutes until the pastry is golden
brown on top.