Heat 1 tbsp of the oil in a large saucepan over high heat. Meanwhile, toss the beef in flour until evenly coated. Cook beef, in batches, until browned, using another 1 tbsp of the oil as needed. Transfer beef to a medium bowl.

Heat remaining 1 tbsp oil in same pan; cook onion, stirring, for about 5 minutes or until soft. Add garlic, thyme, tomato paste and sauce; cook, stirring, for 1 minute or until fragrant. Stir in beer; bring to boil. Boil, uncovered, until reduced by half. Return beef to the pan. Gradually stir in stock and peppers; stir until the mixture boils and thickens slightly. Simmer, covered, for 1 hour 30 minutes. Uncover; simmer for about 30 minutes or until beef is tender and sauce is thickened. Season to taste with sea salt. Cool slightly, then refrigerate for several hours until cold.

Process flour, cheese, pepper, salt and butter until crumbly. Add eggs and water; process until ingredients just come together. Knead pastry on a floured surface until smooth. Divide pastry in half; shape each piece into a flat round. Enclose rounds in plastic wrap. Refrigerate for 30 minutes or overnight if you wish. If leaving overnight then sit at room temp for 30 mins before rolling out.

Preheat oven to 220°c (200°c fan-forced). Roll one pastry round between sheets of baking paper until large enough to line a deep 24cm pie dish or removable base flan tin. Lift the pastry into dish; ease into the base and side, trim edge. Place the dish on an oven tray.

Spoon cold beef mixture into pastry case. Roll remaining pastry round between sheets of baking paper until large enough to cover pie dish. Place pastry over filling; trim off excess pastry with a knife. Cut six x 3cm heart shapes from the pastry trimmings to decorate to top of the pie.

Brush top with a little combined egg yolk and milk. Press edges to seal. Brush the hearts lightly with egg mixture. Bake pie on lowest shelf for about 1 hour or until the pastry is browned. Stand the pie for 30 minutes before cutting.