Preheat the oven to 200°C / 400°F. Season 1 kg diced beef steak with 1/2 tsp salt and 1 tsp black pepper.

Heat the ovenproof skillet over high heat. Sear the seasoned diced beef steak in batches until browned on all sides.

Transfer the browned beef steak to a plate. Leave the browned drippings in the skillet.

Add the sliced onion, chopped carrots, and garlic cloves to the same skillet. Cook for 6 to 8 minutes until softened.

Stir in 1 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Cook for 1 minute.

Sprinkle 1 tbsp all-purpose flour over the vegetables. Stir continuously for 1 minute to cook out the flour.

Pour 330 ml Guinness stout into the skillet. Scrape the browned bits from the bottom of the skillet.

Add 240 ml beef stock and return the browned diced beef steak to the skillet. Bring the filling to a gentle simmer.

Cover the skillet loosely and simmer the beef filling over low heat for 90 to 120 minutes. Cook until the beef is tender and the sauce is glossy.

Add 100 g green beans during the final 10 minutes of simmering. Stir until the green beans are tender.

Spoon the hot Guinness beef filling into the pie dish. Let the filling cool for 10 minutes.

Roll the puff pastry large enough to cover the pie dish. Lay it over the filling and crimp the edges.

Brush the pastry with egg wash. Score several small slits in the pastry to vent steam.

Bake the pie at 200°C / 400°F for 25 to 30 minutes. Remove when the puff pastry is golden and risen.

Rest the pie for 10 minutes. Slice and serve warm.