Nathan Anthony’s slow cooker steak and Guinness pie

800g beef steak or rump (or 1kg brisket), chopped

440ml can of Guinness

200ml beef stock

1tbsp tomato purée

1tsp dried rosemary

1tsp dried thyme

1tsp dried oregano

1 bay leaf

1tbsp brown sugar

2 carrots, roughly chopped

1 red onion, chopped

1 celery stick, chopped

1 heaped tbsp cornflour

3 garlic cloves, crushed

1 sheet of ready-rolled puff pastry

1 egg, beaten, to glaze the pastry

Salt and pepper, to taste

Tenderstem broccoli, and carrot and parsnip mash, to serve (optional)