Instructions: Directions: Brown beef in oil and drain off excess fat. Add Guinness, onion and bay leaf. Add enough beef stock to cover and simmer. Add carrots and more beef stock to cover. Bring back to simmer. Add potatoes and beef stock if needed. Bring back to simmer. White the vegetables cook, make roux. Melt butter in small skillet and whisk in flour. Cook over low heat, stirring often, until the flour smells toasted and the roux is lightly browned. Add tomato paste, Worcestershire sauce, black pepper, salt, and mushrooms to stew. Add more beef stock if needed. When stew returns to a boil, whisk in roux, a little at a time, until desired thickness is reached. Taste the stew. Add salt and pepper to taste. Ladle stew evenly into six ovenproof bowls. Cut large circles our of puff pastry using a salad plate as a guide.

The circle must be large enough to overlap the edges of your bowls by about 1-inch. Lay a pastry circle over each bowl and gently press it down around the outside edges. It should stick to the bowl. Try not to crack or tear the pastry. Beat the egg with water and brush this mixture over the top of each pie. Bake at 350 for 10-15 minutes until the tops are browned. Serve immediately.

Yield: 6 servings

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