Beef Pot Pie with Puff Pastry

1: Heat oven to 350F.

2: Toss beef with flour to coat.

3: Heat oil in a Dutch oven and sear beef in batches. Set aside.

4: In the drippings, add onion, garlic, and carrots; cook until softened.

5: Stir in tomato paste and cook for 5 minutes, stirring constantly.

6: Stir in wine (or water) and cook until evaporated, scraping the pot's bottom.

7: Add broth, soy sauce, Worcestershire, bay leaf, and thyme; scrape up bits.

8: Add beef and bring to a simmer; cover and transfer to the oven.

9: Cook until beef is tender, about 1 1/2 hours.

10: Remove from oven and add potatoes; bake for 30 minutes more.

11: Remove bay and thyme sprigs; add peas and parsley. Adjust seasoning.

12: Let cool for 20 minutes.

13: Transfer beef mixture to a cast iron skillet or casserole dish.

14: Brush the rim with egg wash.

15: Roll pastry sheet to overlap dish, lay it over, and trim corners if needed.

16: Cut a cross in the center of the pie and brush with egg wash.

17: Transfer to a baking sheet lined with parchment and bake until crust is golden brown, 20-30 minutes.