Heat oil in pan and sauté meat until thoroughly browned. Season with salt, herbs and spice.
Add carrot and leek, cook for 5minutes then cover with beer.
Lid on and simmer for over an hour. Taste to adjust seasoning and to check the meat is tender. If not, give it a further half hour. Thicken the gravy by adding cornflour with a little water and bring to the boil to thicken, stirring all the time.
Spoon into your pie dish and set aside to cool.
When ready, pre heat oven to 220°C.
Roll out rough puff pastry on a floured board and use to cover your pie dish, moistening the edges of the dish first with egg wash.
Trim the edges neatly and use trimmings for decoration. Egg glaze all the pastry and place in the hot oven.
The pastry needs to bake for approx. 20minutes to rise and set then turn the heat down to 180°C to allow the filling to thoroughly heat through for 30-45minutes. Placing a sheet of baking parchment over your pie will prevent the pastry from burning.