Beef and beer pie

1. Heat half oil in a large, heavy-based saucepan on high. Dust beef in flour, shaking off excess. Cook 4-5 minutes, until well browned. Transfer to a plate and set aside.
   
   
2. Heat remaining oil in same pan on high. Saute onions and carrots 4-5 minutes.
   
   
3. Return beef to pan with tomato paste, stirring 1 minute. Add stock, beer and sauce. Bring to boil. Reduce heat to low. Simmer, partially covered, 1½ hours, until beef is tender. Stir occasionally to prevent burning.
   
   
4. Meanwhile, preheat oven to hot, 200°C . Spoon beef mixture evenly between 4 x 1½-cup ovenproof dishes. Cut pastry large enough to cover. Place over filling and brush with egg. Sprinkle with sesame seeds.
   
   
5. Bake 20-25 minutes, until puffed and golden brown. Serve with tomato sauce, if liked.

• Allow pastry to thaw slightly before cutting and covering pie filling.