Toss the meat in the seasoned flour. Shake off any excess flour.
Heat a large pan and add the butter and a drizzle of olive oil. Add the meat and cook, turning frequently until golden brown and sealed. This will take around 10 minutes.
Next add the onions, garlic, mushrooms and herbs, then pour in the ale and stock. Add the tomato puree, Dijon mustard, Worcester sauce and balsamic vinegar and stir well.
Cover the pan with a lid and simmer gently for around 2 hours until the beef is meltingly tender. Taste and season the stew if necessary. If you have too much liquid left, drain some off and thicken the remaining gravy with a little cornflour mixed with water.
Transfer the mixture to an ovenproof pie dish and cool.
Roll out the pastry on a lightly floured work surface. Cut a strip of pastry roughly the width of the rim of the pie dish long enough to fit all the way around the dish. Firmly place the pastry strip along the edge of the pie dish and brush with beaten egg.
Roll out the remaining pastry until you have a piece roughly the size and shape of the top of the pie dish. Lay the pastry over the top of the filling, pressing the edges firmly together.
Pinch and flute the edges of the pastry, then trim off any remaining from around the edge. Make 2-3 small slashes in the centre of the pie to allow the steam to escape. Cut out a few decorative leaves if you like, and stick them into position with a little of the beaten egg around the steam vents.
Brush the pie top with beaten egg and place in the oven for approximately 25 minutes at gas 7, 220°C, fan 200°C until the pastry is golden brown.
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