1

Toss beef and flour together in a large bowl and season with salt and pepper. Lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook beef in batches, turning occasionally, for about 5 minutes or until brown. Transfer to a plate.

2

Lightly spray same pan again with oil. Cook onion, carrots and mushrooms, stirring, for 7–8 minutes, until softened slightly. Return beef to pan with its juices. Add beer, stock, bay leaf and herbs. Bring to the boil. Reduce heat and simmer, covered, for 2 hours or until meat is tender.

3

Stir cornflour with 2 tablespoons of liquid from the pan in a small bowl until smooth. Whisk in Vegemite, then stir mixture into pan. Simmer uncovered, stirring occasionally, for 15 minutes or until sauce has reduced and thickened. Remove and discard bay leaf and herbs.

4

Preheat oven to 200°C. Transfer beef mixture to a 3 litre (12 cup) capacity baking dish. Brush edges of dish with egg. Place pastry sheet onto a sheet of baking paper. Lightly flour pastry sheet, then place another sheet of baking paper on top. Using a rolling pin, roll pastry out to fit baking dish. Cover dish with pastry, pressing it to the sides of dish and pinching or crimping with a fork around edge. Pierce top of pastry 3 times and brush with egg. Bake for 25-30 minutes, until pastry is golden. Serve.