- Step 1
Heat half the oil in a large saucepan over medium-high heat. Cook beef, in batches, for 4-5 mins or until browned all over. Transfer to a heatproof bowl.
- Step 2
Heat remaining oil in same pan over high heat. Add carrot, celery and onion. Cook, stirring occasionally, for 5 mins or until starting to char. Add garlic and flour. Cook for 1 min or until fragrant. Add beer. Simmer for 2 mins. Add stock and rosemary. Season. Stir to combine. Bring to a simmer. Return beef to pan. Cover and reduce heat to low. Simmer for 1 hour. Add mushroom and cook for a further 15 mins. Discard rosemary.
- Step 3
Preheat oven to 220C. Divide beef mixture among 4 x 1 1/2 - cup capacity ovenproof dishes. Cut four discs from the pastry, large enough to cover each dish. Place pastry on dish. Brush with egg and score a hole in centre of pastry. Place rosemary sprig in hole. Bake for 15 mins or until pie is puffed and golden. Serve with steamed green beans and peas.