Step 1

Season the steak all over with 1 ½ teaspoons of salt

Step 2

Heat the oil in a large Dutch oven or cast-iron skillet over high heat

Step 3

Once the oil is glistening, working in batches, add the steak and cook, stirring occasionally, until browned on all sides, 10 to 12 minutes

Step 4

Transfer the steak to a plate

Step 5

Reduce the heat to medium and add 2 tablespoons of butter, until melted

Step 6

Add the onion to the pot

Step 7

Cover and cook, stirring occasionally, until the onions are very tender, about 12 minutes

Step 8

Add the garlic and cook until fragrant, about 1 minute more

Step 9

Stir in the remaining 2 tablespoons butter until melted

Step 10

Sprinkle in the flour and stir to combine

Step 11

Add the stock, tomato paste, thyme, Worcestershire, garlic powder, pepper and the remaining ½ teaspoon of salt

Step 12

Stir to combine well.Return the steak to the pot, along with any collected juices

Step 13

Increase the heat to high and bring to a boil

Step 14

Reduce the heat to low, cover, and simmer until the sauce is thickened and the beef is tender, about 1 hour

Step 15

Preheat the oven to 400°F

Step 16

Transfer the beef mixture to a pie pan or baking dish

Step 17

Brush the rim of the dish with a thin layer of the beaten egg

Step 18

Roll out the thawed puff pastry and place it on top of the baking dish, covering the meat mixture completely, Press the puff pastry to adhere it to the edges of the dish

Step 19

Trim any excess pastry

Step 20

Using a sharp knife, make a few slits on the top to create vents

Step 21

Brush the puff pastry all over with the whisked egg.Transfer the pie to the oven and cook until the pastry is golden brown and no longer doughy, 40 to 50 minutes

Step 22

If the pastry begins to brown too much, cover it with foil

Step 23

Remove the pie from the oven and let it stand for 5 to 10 minutes before scooping and serving.