Begin by heating a large skillet over medium heat. Add the minced beef to the skillet and cook it until it’s browned, breaking it apart with a spoon as it cooks.

Once the beef is browned, drain any excess fat if necessary. Then, add the chopped onion and diced carrots to the skillet. Stir them together with the beef and cook until the onions turn translucent and the carrots soften a bit.

Increase the flavor depth by adding minced garlic to the mixture. Stir and let it cook for about a minute until you smell the garlic’s aroma.

To add moisture and richness, mix in the tomato puree and Worcestershire sauce. Stir everything well to ensure the sauce coats all the ingredients uniformly.

Next, pour in the Guinness stout, stirring to incorporate it fully. Allow the mixture to simmer gently, watching for the sauce to thicken slightly.

Season the mixture with salt and pepper to your taste. Once it’s seasoned to your liking, remove the skillet from the heat.

Allow the filling to cool slightly while you prepare the pastry. If your puff pastry needs rolling out, do so on a floured surface.

Preheat your oven as your filling cools and your pastry is being prepared. Spoon the beef mixture into the pie dish, evenly distributing it.

Cover the pie with the prepared puff pastry, gently pressing it down to fit snugly over the filling. Trim the edges as needed.

Brush the top of the pastry with the beaten egg to give it a beautiful golden color when baked.

Place the pie in the preheated oven. The pastry should puff up and turn golden brown.

After baking, let the pie sit for a few minutes to allow it to set.