Beef Pot Pie

Instructions

1. Prepare the beef
   Season beef cubes with salt and pepper, then toss with flour until lightly coated. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Brown the beef in batches, about 2-3 minutes per side, until golden brown. Transfer to a plate.
2. Sauté the vegetables
   In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and cook for another 30 seconds until fragrant. Season with salt and pepper.
3. Simmer the filling
   Return beef to the pot. Add beef broth, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until beef is tender. Add frozen peas during the last 5 minutes of cooking. If the mixture is too thin, simmer uncovered for a few minutes to reduce the liquid.
4. Prepare the pie
   Preheat oven to 400°F (200°C). Transfer the beef filling to a 9x13-inch baking dish or individual oven-safe ramekins. Allow the filling to cool slightly for 10 minutes.
5. Add the pastry top
   Roll out the puff pastry sheets to about 1/8-inch thickness. Place the pastry over the filling, allowing some overhang around the edges. Trim excess pastry if necessary. Press the edges to seal. Cut 3-4 slits in the top to allow steam to escape. Brush the top with beaten egg for a golden finish.
6. Bake to perfection
   Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Remove from oven and let stand for 10 minutes before serving.