Begin by rolling out your pie dough to about 1/8-inch thickness on a floured surface. Carefully line a 9-inch pie dish with the dough, ensuring it fits snugly. To prevent shrinkage during baking, chill the crust in the refrigerator for 30 minutes while you prepare the filling.

In a large skillet, heat a tablespoon of oil over medium-high heat. Add diced beef chuck and sliced sausages, browning them for 8-10 minutes until they develop a rich color. Next, introduce the diced onion, minced garlic, and diced carrots, cooking and stirring for an additional 5 minutes until they're softened and aromatic.

Sprinkle the flour over the meat and vegetable mixture, stirring to incorporate it for about 2 minutes, allowing it to cook slightly. Gradually pour in the beef stock, stirring continuously until the mixture begins to simmer. Let it cook for another 5-7 minutes until the filling thickens and creates a savory gravy.

Once your filling has cooled slightly, pour it into the prepared pie crust. Spread it evenly before covering it with the top layer of dough. Seal the edges by crimping them together with your fingers, and cut a few steam vents on top of the crust to allow steam to escape while baking.

Preheat your oven to 375°F (190°C). Brush the top crust with an egg wash to give it a beautiful golden color. Place the pie in the center of the oven and bake for 30-40 minutes, or until the crust is golden brown and you can see the filling bubbling through the vents.

After baking, remove the steak and sausage pie from the oven and let it rest for 10-15 minutes. This allows the filling to set and makes it easier to slice. Once cooled, cut into wedges and serve warm, letting the comforting aromas fill your home.