Beef and carrot pie | Sainsbury`s Magazine

Ingredients

• 900g braising steak, trimmed
• 3 tbsp plain flour
• 5 tbsp sunflower oil
• 2 onions, finely diced
• 1 garlic clove, finely diced
• 2 celery sticks, finely diced
• 375g Chantenay carrots, trimmed
• 2 tsp light muscovado sugar
• 2 tbsp cider vinegar
• 330ml bottle British pale ale
• 1 bay leaf
• some parsley and thyme sprigs
• 500g puff pastry
• 1 egg, roughly beaten