Pour 40ml of oil into a large cast-iron casserole dish that has a lid and can go in the oven.

Heat it over medium heat and add the onion, garlic and thyme. Cook over low heat, stirring occasionally, until the onion is translucent.

Turn the heat up to medium-high and add the bay leaves then continue to cook, stirring occasionally, until the onion browns and caramelises.

Tip the flour into the pot and cook, stirring for 3-4 minutes until the flour is cooked into the onions.

Turn off the heat.

Heat the rest of the oil in a large frying pan.

Generously season the beef with salt and white pepper and put half of it in the pan.

Cook it until it is sealed on all sides and then remove to a plate while you seal the other half of the beef.

Return it all to the pan along with the carrots and mushrooms and cook, stirring for five minutes.

Add ¾ of the Guinness to the pan and cook for another 5 minutes.

Place the pan used to cook the meat back over the heat and pour in the rest of the Guinness and de-glaze the pan.

Pour that mixture in with the beef.

Pre-heat the oven to 180C fan-forced.

Pour enough stock over the top to cover the meat and vegetables and bring the pot to the boil.

Put the lid on the pot and then put it in the oven.

Cook the meat for 2-2.5 hours or until it is tender.

When the meat is cooked, set the pan aside to cool.

Remove the meat and veges from the pot and chop into little pieces then return them to the pot. Alternatively, shred the meat with a fork.

Refrigerate the mixture until cold.

Meanwhile make the pastry.

Place the butter and flour in the bowl of an electric mixer and beat until it has the consistency of fine bread crumbs.

Gradually add the sour cream and beat just until it all comes together.

Lay a big piece of plastic wrap on the bench and tip the dough out onto it.

Use your hands to shape it into a disc, wrap it up and then refrigerate for 20 minutes.

Pre-heat the oven to 180C(356F) fan-forced.

Spray a large muffin tin with oil.

Flour the work surface and use a floured rolling pin to roll the dough out to 4mm thickness.

Cut out rounds 4cm bigger than the muffin holes for the pie bases and 2cm bigger than the muffin holes for the pie lids.

Press the bases into the tin so that the pastry extends a little over the sides.

Fill the base with meat filling.

Brush the edges of the pastry with water and then place the top pastry on. Press the lid and base together.

Brush the top of the pies with the beaten egg and cut a slit in the top of each one to let the steam escape.

Bake the pies for 25 minutes or until golden.

Leave the finished pies in the tin for 5 minutes and then transfer them to a wire rack cool slightly before serving.