To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water. Remove and shape into a ball on a floured board. Wrap in plastic wrap and refrigerate.

To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute. Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef stock, thyme, rosemary, salt and the return the beef pieces. Cover with a lid and allow to come to a low simmer for 1 ½ hours (time will depend on the size of the beef pieces). Remove the lid and simmer for 15 more minutes to thicken the liquid if needed. You do not want the liquid too runny, it should be thick. The meat should be quite tender, but will also continue cooking in the oven.

Preheat oven to 425°F/220°C with rack in the center of the oven. Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.

Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.

Roll out the other half onto a floured surface to a thickness of 1/8 of an inch. Cut a circle from the dough ½ inch larger than your pan and place into the pie dish allowing the edge to hang over.

Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish. Pour the dried beans to the center to weigh down the dough. Or, place a piece of foil on top of the dough and weigh down with an oven-proof dish that will fit inside.

Bake for 12 minutes until you start to see the edges get a little golden brown. Remove the crust from the oven, grab the corners of the paper or foil and remove the beans. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the of the pastry.

Once the crust is out of the oven, remove the beans and keep them to reuse over and over.

Take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle.

Fill the baked crust base with the beef filling. Brush the edges of the pastry with the egg. Roll top pastry circle over your rolling pin, lift and place on top of the pie with the egg washed edges down so they stick to the other dough, folding the edge of the top dough under the bottom dough and pinch to seal, or press with a fork.

Brush with the entire top with egg wash and cut a couple of slits in the center of the crust. Bake for 25 minutes until golden brown. The time will vary depending on your oven.
Allow to rest for 10 minutes after taking out of the oven before slicing to allow the sauce to thicken.

For freezing instructions, see notes.