Cut off most of the fat and tendons from the meat and then dice it.

Chop onions and garlic, and dice carrots and celery into small pieces.

Clean the mushrooms and slice them.

Heat a sauté pan with butter and oil, and add in the onions and garlic.

Sauté them on fairly low heat until the onions are translucent but not brown.

Turn up the heat and add the remaining vegetables. Fry them until they gain slight color and soften a bit.

Remove the vegetables from the pan and set them aside.

Add more fat to the pan and brown the meat in batches.

It's important not to overcrowd the pan with meat at once, as it will lower the temperature of the fat and cause the meat to boil instead of fry.

Once all the meat is well browned, return the vegetables to the pan.

Pour the beer into a jug and then into the pan (this prevents it from foaming over in the pan).

Add rosemary.

Let the dish simmer on low heat for about 2 1/2 hours until the meat is very tender.

Remove the pan from heat.

Grate the cheese and add half to the dish.

Let the dish cool a bit before continuing with the recipe.

 

Roll out half of the puff pastry so that it fits in the dish(es) you are using. The dough should hang about 1 centimeter over the edges, so it needs to be slightly larger than the dish.

Add the cooled filling.

Brush the edge of the dough with a little water.

Roll out the other half of the puff pastry and place it over the filling in the dish(es). Here, the dough should also hang about 1 centimeter over the edge.

Trim off any excess dough and press the edges of the dough together. Preferably pinch them together with your fingers to create a horizontal wave pattern along the edge.

Beat the egg with a fork in a deep plate.

Optionally score the pastry lid without cutting through and make a couple of holes with a knife to allow steam to escape during baking.

Brush the pastry with the beaten egg.

Bake in a 190-degree hot oven for about 45 minutes until the pie is golden and crispy.