After hearing about pies and how good they are I found the following recipe. I confess that I have changed it a little bit - it didn't call for the potatoes or mushrooms so I added them. After the first time I made it I felt that it needed some vegis and I understand potatoes and mushrooms are not uncommon. Originally it said to cut up steak but using stew meat is easier, it also had a recipe for pastry - that ain't gonna happen, I buy frozen. This is really good.
Beef & Guiness Pie
1 lb beef stew meat, tenderized
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
3 med russet potatoes, lrg chunks 1 6oz can tomato paste
8 oz sm button mushrooms, halved 1 ½ cup beef broth
1 large onion, coarsely chopped 1 ½ cup Guinness or other Irish stout
2 garlic cloves, chopped 3 tablespoon Worcestershire sauce
1 tsp thyme
1 box of frozen puff pastry
1 large egg, lightly beaten
Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes
Put oven rack in middle position and preheat oven to 350°F.
1 - Put flour, salt, and pepper in a lrg plastic bag. Add beef, turning to coat. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then dump everything from the bag in and brown the meat, turning occasionally, about 5 minutes, transfer to a bowl.
2 - Add onion and garlic to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, potatoes, mushrooms, broth, beer, Worcestershire sauce, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Remove the pastry dough from the freezer to thaw.
3 - Remove from oven and stir well. (At this point the dish can be refrigerated up to 2 days, bring it to room temp and continue.) Leave it sitting out to cool, uncovered, about 30 minutes. Stir occasionally to release heat. (If stew is warm while assembling pies, it will melt uncooked pastry top.) Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F
4 - Divide cooled stew among bowls (they won't be completely full). Spread out each pastry dough section and cut in half. It should be about 1/8 inch thick. Lightly beat the egg and brush a 1-inch border of egg wash around each square. Invert 1 square of pastry over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with egg wash also. Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.