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FILLING: Season the beef with salt and pepper. Heat 2 tablespoons of the oil in a large pot over a high heat, then, in batches, sear the beef and set aside.
Lower the heat, add the remaining 2 tablespoons oil, then the onion, carrot, parsnip and celery, season well with salt and pepper and cook for 8 minutes until the onion is softened but not coloured.
Add the garlic and cook for 2 minutes then add the stout, stock, Worcestershire sauce and herbs and bring to a boil.
Add the beef, reduce the heat to a gentle simmer, cover and cook for 2 hours.
Remove ½ cup of the cooking liquid and mix in the flour until smooth then add back to the stew, stirring to combine.
Cook for a further 30 minutes uncovered, then set aside to cool.
TO ASSEMBLE: Pour the pie filling into an ovenproof dish and top with the cheese.
Cut the pastry into a circle 1cm larger than the dish circumference and put over the filling, crimping the pastry edges as you go.
Whisk the egg and cream together and brush over the pastry.
The pie can be prepared to this stage up to 2 days before cooking or frozen at this point.
Preheat the oven to 180°C fan bake.
Cook the pie for 35–40 minutes or until golden and heated through.