For the Pastry:

1. To a food processor add the flour and salt and butter.
2. Pulse until you get the texture of fine breadcrumbs.
3. With the processor running, slowly drizzle in cold water until it forms a ball.
4. Remove and shape into a ball on a floured board.
5. Wrap in plastic wrap and refrigerate.

For the Filling:

1. Preheat oven to 320°F.
2. Add the vegetable oil and butter to a large, heavy, ovenproof saucepan or braising pan over medium high heat.
3. Add the beef and cook, turning the pieces until brown on all sides. Remove and set aside.
4. To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes.
5. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute.
6. Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken.
7. Stir in the beef, beef stock, thyme, rosemary, salt and pepper.
8. Cover with a lid and cook in the oven for 1 hour until the meat is tender.
9. When the meat is done remove from the oven.
10. Turn the oven temperature up to 425°F with rack in the center of the oven.
11. Lightly butter a 9 or 10-inch pie dish.
12. Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.
13. Roll out the other half onto a floured surface to a thickness of 1/8 of an inch.
14. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
15. Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish.
16. Pour the beans to the center to weigh down the dough and bake for 12 minutes until you start to see the edges get a little golden brown.
17. Remove from the oven, grab the corners of the paper or foil and remove the beans.
18. Lightly prick the bottom of the pastry with a fork to prevent it puffing. If it puffs, it should go down.
19. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.
20. Once the crust is out of the oven take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle.
21. Fill the cooked crust with the beef filling.
22. Brush the edges of the cooked pastry with the egg.
23. Roll the pastry circle over your rolling pin, lift and place on top of the pie, pinch the edges or press with a fork.
24. Brush with the egg wash and cut a couple of slits in the center of the crust.
25. Bake for 15 minutes until golden brown.