Preheat the oven to 150°C/300°F.

Mix the cornflour with the salt and white pepper in a medium bowl.

Using a paper towel, dry the beef pieces to remove any excess moisture.

Add the beef pieces to the cornflour mixture and coat them well. Alternatively, the beef can be flour-coated in a clean plastic bag by shaking the bag. This gives a very even coating.

Heat a deep oven-proof casserole dish or Dutch oven to med-high heat.

Add the olive oil, followed by the beef in several batches. I use an extra frying pan to fry the additional batches to speed up this step.

Once the beef is seared on all sides, remove and cover the beef to a plate, and turn down the heat to medium.

Add the butter and leeks or onions. Fry for 5 minutes, stirring often.

Add the carrots, mushrooms, garlic and thyme leaves. Fry for another 5 minutes, stirring occasionally.

Return the seared beef pieces to the pot and add the beer, stirring well and scraping the bottom of the pot for any residue.

Add the beef stock and tomato paste, Tamari or Worcestershire sauce and bay leaf, mixing well.

Add the whole sprig of thyme and cover the pot with a secure oven-proof lid and place it in the preheated oven on the lowest shelf.

Slow cook the beef for 2 hours stirring occasionally. After 2 hours, The beef should fall apart if pressed with a fork. If not, allow another 30 minutes or longer to get to this tender stage.

Add the parsley, salt and pepper, taste and add more seasoning if needed.

Freeze the butter cubes for 10 mins.

Sift the gluten-free plain flour, xanthan gum, baking powder and salt into a medium bowl.

Quickly rub in the cold butter pieces using the tip of your fingers, two knives or a paddle attachment if using a stand mixer, until most of the butter has blended into the flour. Don't worry if you can see specks or streaks of butter in the dough, this is a good sign that it hasn't been over-mixed.

Add the cold water and lemon juice gradually, mixing well with a wooden spoon or the paddle attachment on the stand mixer.

As soon as the dough comes together, stop mixing and cover it with plastic film. Chill the dough for 10 mins.

Preheat the oven temperature to 230°C/450°F.

Roll out the pastry to ½ cm thick between a sheet of baking paper at the base and plastic film over the top, to prevent the pastry from sticking.

Cut out a circle measuring the top of the pie dish and press a small round or square cutter in the middle of the pastry circle. Alternatively, use your knife to form a small shape. This is important as it lets out the steam from the beef filling while baking.

Fill each pie dish with the beef and ale filling.

Place the pastry circle onto the top of each pie dish and using a fork or knife, mark the edges in a uniform pattern as a decorative border.

Mix the egg yolk, salt and water to create an egg wash and brush each pastry top with the egg wash.

For a decorative touch, use a clover-shaped cutter or any design to cut out several pieces from the excess pastry. Place them on top of the pastry top and brush the pieces with the egg wash.

Bake the beef & ale pies in the oven on the middle shelf for 10 minutes.

Allow to cool down slightly before serving.

Serve with some steamed parsley potatoes, mint peas and your favourite condiments.