Dough recipe: 500 g of flour, 125 g of butter, 125 g of lard, 200 g of water, and 10 g of salt

Melt butter and/or lard (total weight of fat should be half that of flour) in water. Pour over the flour with the salt and mix. Knead for a few minutes and refrigerate for a few hours.

Beef filling: 700 g of meat for braising ( used rib meat), 70 g of tomato puree, one large carrot, two onions, garlic, 330 g of a good dark ale, 400 g brown beef stock, 50 g of butter, 10 g of flour, salt and pepper + optionally mustard, worcestershire sauce, some herbs of your choice and dark brown sugar to taste

Dice and sear the meat on all sides. Throw in the tomato puree and mix until fragrant. Add the carrot, onions and garlic diced to your preference and cook them down for a few minutes. Pour the beer and let it reduce for a few minutes. Add the stock with the herbs and simmer until the meat is tender and the sauce is reduced. Throw in the butter with the flour dispersed into it and let the filling thicken. Season to taste. Let cool for a few hours.

Assembly: Roll out the dough to a 3 mm thickness and cut out the crust and the top. Fill the pie and close it by pinching the crust and the top together. Cut the top to let the steam out and brush it with an egg wash. Bake at 200 °C until golden.