In a deep hob safe casserole dish, add 2 tbsp. of vegetable oil and braise your stewing beef until the outsides are browned. Remove from the heat by pouring into a separate bowl.

In the same casserole dish, on medium heat add your onions and fry for about 2 minutes. Add the garlic and carrots to the frying pan and fry for about 8 minutes. Once the vegetables are softened, add the braised steak pieces back into the dish and coat in flour.

Add the ketchup, Worcestershire sauce, and beef broth to the dish. Season to taste.

Bring the filling to a simmer, then cover and let simmer for 2 hours. Stirring occasionally.

Once the filling has completed simmering, roll out your pastry into the pie dish.

Preheat the oven to 400℉/200℃/Gas Mark 6.

Spoon the beef filling into the pie dish. Brush some of the beaten egg yolk onto the edges of the pie dough and place the pie dough lid onto the top of the pie and crimp the edges together. Use either a spoon or kitchen scissors to remove the excess pie dough. Brush the entire pie dough lid with the beaten egg yolk. Poke three slits into the centre of the pie for baking. Add your decorative cut outs here if you have any and brush with the beaten egg.

Bake the pie for 35-40 minutes until it is golden-brown and the edges are bubbling.

Remove from the oven and let cool.