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1
Boil potatoes and carrots together until tender. Drain, reserving 1/4 cup of the water, and place in refrigerator to cool.
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2
Preheat oven to 350.
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3
Place chunks of beef along with flour, salt and pepper in a large zip-type bag; toss to coat.
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4
Heat oil in a large ovenproof pot over high heat, then working in batches, brown meat on all sides, about 4 minutes per batch; set aside.
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5
onion, garlic and 1/4 cup reserved vegetable water to the pot and cook, scraping the brown bits from the bottom of the pot, and stirring often until onion is softened.
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6
Add tomato paste and cook for one minute.
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7
Return beef to pot along with broth, stout, Worcestershire, and thyme.
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8
Bring to a low boil, then cover and transfer to oven. Braise for 1 1/2 hours.
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9
Remove from oven and stir in the cooled carrots and potatoes.
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10
Allow stew to cool uncovered for 1/2 hour before topping with puff pastry (otherwise the pastry will melt).
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11
In the meantime, thaw the puff pastry dough and raise oven temperature to 425.
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12
When ready to assemble pot pies, cut circles in the dough 1/2-inch wider in diameter than the bowls you plan to use.
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13
Fill these individual oven-proof bowls with the stew then top with the pastry dough, pressing dough onto the rim of the bowl to help it adhere
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14
Beat together the egg and tablespoon of water and brush the top of the pastry dough with this egg wash.
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15
Place pot pies on a baking sheet and bake until pastry is puffed and golden, about 20 minutes.
