1. Prepare the vegetables. Onions and carrots peeled all the vegetables neatly cut. Not Melkite.

2. Meat cut into cubes with sides about 3cm, garlic press straight into the skin (put in a clove knife flat and hit with your palm).

3. Set the oven to heat up to 190 degrees. In a frying pan heats the vegetable oil, slightly fry the onion in it, add the butter, the rest of the vegetables, the rosemary, the meat, stir and fry over high heat 5 minutes, salt and pepper. Add flour, stir.

4. Pour in beer, mix well again, add a little water, so that was covered the vegetables with the meat. Now put a frying pan on the stove and bring to a boil, then sent to bake. Best if You initially are going to use a pan with a removable handle or a heat resistant form, in which you can fry and bake. Close the pan/form a lid or foil and into the oven for an hour and a half. And stir for another 30-60 minutes. When you get the meat from the oven, increase the temperature to 200-210 degrees. Cooking time for meat depends on the size of the pieces, when cutting about 3cm it takes 1.5 hours + 30 minutes. If You have frozen the dough, it's time to get it to unfreeze.

5. The form for baking grease with butter, sprinkle with flour. Divide the dough into two unequal parts, about 1 to 2m, roll out. Photo form 24х17см. A large part of chesta laid on the bottom of the form, once cut. Cooked meat (remove the skins from the garlic and check the fluid had to be to a thick state) mix with half of the grated cheese, give a little stand and put it on the dough, sprinkle remaining cheese on top and cover with a second piece of dough, press the edge and grease the top of the pie with the beaten egg. You can put a sprig of rosemary or make a lid incisions.

6. Bake the pie in the oven for about 30 minutes until the dough is not properly browned. Immediately on the table!