If you are making homemade puff or rough puff pastry, make it first and refrigerate until needed.

Combine the flour, salt and pepper in a bowl, then toss the beef cubes in the mixture until coated.

Heat about 3 tablespoons of oil in a large skillet or dutch oven over medium-high heat. Brown the beef, in batches if needed, and transfer to a plate. Deglaze the skillet with 1/4 cup of the beef stock, scraping off pieces that are stuck to the bottom of the pan. Add this to the plate with the beef.

Heat another 1-2 tablespoons of oil in the skillet and cook the onion and carrots for 5 to 6 minutes, until softened. Add the tomato paste, rosemary, stout and remaining stock. Add the meat back into the skillet or dutch oven. Heat to a boil, then simmer for 1 hour to 1 hour 30 minutes with a lid on the pot. Check the season and season to taste.

With a slotted spoon, remove the meat and vegetables to an oven-proof dish that you want to serve in. Set aside to cool.

Preheat oven to 425F.

Roll your pre-made pastry to about 1/4 inch thick and cut 1/2 inch larger than the oven dish you are baking in. Cut small decorations for the top, if using. Place the pastry on top of the meat mixture and tuck the extra bit around the edges down into the meat filling. Brush with the egg yolk and then place the decorations. Brush the top of the decorations with the remaining egg yolk. Poke several slashes through the top so that the steam can vent.

Place the pie on a baking sheet and bake for 20 minutes or until your pastry is done.