Pre-heat the oven to 180C/160C Fan/ Gas 4. Brown the beef in batches in 2 tbsp of oil.
Lift out with a slotted spoon and transfer to a casserole dish with the onion, carrots and mushrooms.
Pour in the Beef and Ale Pour Over Sauce and mix well. Put the lid on the casserole dish and cook in the oven for 2 hours
Prepare the cobbler 15 minutes before the 2 hours are up. Put 225g self raising flour into the bowl and rub in the butter until it resembles breadcrumbs. Add 1 tbsp each of the thyme and parsley. Make a well in the centre and add the milk (reserving 1-2 tbsp for glazing). Combine until it forms a soft dough.
Roll out on a lightly floured surface until 5ml thick. Cut out rounds 3-4 cm in diameter.
Carefully remove the dish after 2 hours and increase the heat to 200C/180C Fan/ Gas 6. Top the casserole with the rounds and brush with the reserved milk. Return to the oven for a further 25-30 minutes until golden brown on top.