Combine flour and salt in a bowl, and loosely mix butter and lard in another.
Rub one quarter of the fats into the flour using your fingertips.
Mix lemon juice with 130ml of water into the flour to create a soft dough.
Roll dough on a floured surface into a 10x30cm rectangle.
Dot another quarter of fats over the top two-thirds of the rectangle.
Fold the bottom third up and the top third down like a letter.
Turn the dough 90 degrees and seal the edges with your fingers.
Repeat the rolling, dotting, and folding process three more times until all fat is used.
Chill the wrapped dough in the fridge for at least 30 minutes.
Toss the meat in seasoned flour until evenly coated.
Brown the meat in oil and butter in a casserole dish and set aside.
Fry shallots and carrots gently before returning meat and adding ketchup and tomato puré.
Add ale, stock, thyme, and sugar, then simmer covered for 60 minutes.
Transfer filling to a 1.5 litre dish and let cool completely.
Preheat the oven to 200°C.
Roll the pastry to a 3mm thickness.
Press a 2cm strip of pastry onto the dampened rim of the dish.
Place a pie funnel in the centre and cover with the pastry lid, crimping the edges.
Brush with egg and bake for 35-40 minutes until golden.