Beef and Guinness four-leaf clover pie

My take on a traditional Irish pie.

Ingredients

1 kg	Stewing steak (Main)
2 Tbsp	Flour
2 Tbsp	Canola oil
1	Large onion, chopped
1	Carrot, chopped
1	Celery stalk, chopped
2	Garlic cloves, chopped
3 Tbsp	Water
3 Tbsp	Tomato paste
1 cup	Beef stock
1 cup	Guinness beer (Main)
1 tsp	Dry mixed herbs
3 sheets	Flaky pastry
1 small	Egg, lightly beaten

Directions

1. Set the oven to 180C.
2. Cut the steak into 2.5cm cubes. Toss in the flour, seasoned with salt and pepper. Heat the oil in a heavy pan suitable for the hob and oven. Saute the beef in batches, until browned. Set aside.
3. Add the onion, carrot, celery and garlic to the pan with a little extra oil, if required. Saute until the vegetables are coloured. Add the water, tomato paste, stock, Guinness and herbs.
4. Simmer, stirring, to remove any pieces stuck to the pan base. Return the beef to the pan. Cover and cook in the oven for 90 minutes. Cool.
5. Place the beef mixture in a 25cm-diameter deep flan or pie dish.
6. Brush the edges of the dish with the beaten egg. Fill with the beef mixture. Join two sheets of pastry to cover the top. Trim.
7. Cut a four-leaf clover from the remaining pastry sheet. Brush the top of the pie with egg, place the clover on top and brush with more egg.
8. Make two slits in the top. Bake until golden - about 30 minutes.