1 Place beef, flour and salt and pepper in a snap-lock bag. Seal bag, shake to coat. Remove beef. Reserve excess flour mixture
2 Heat 2 tblsps of oil in a medium flameproof casserole dish over a medium heat. Add beef in three batches. Cook for 3 to 4 minutes, turning, or until browned. Transfer to a bowl. Set aside
3 Heat remaining oil in dish. Add onion, bacon and thyme. Cook, stirring, for 5 minutes. Add garlic and mushrooms. Cook for 3 minutes. Add reserved flour mixture and tomato paste. Cook for 30 seconds. Add red wine. Reduce by half. Stir in stock and beef.
4 Cook, covered, in a moderately slow oven (160C) for 2 hours, or until tender. Stir in parsley. Season with salt and pepper. Cool.
5 Lightly oil four ovenproof dishes (1¹/³-cup capacity). Spoon in prepared beef mixture.
6 Sandwich pastry sheets together with egg. Using a dish as a guide, cut out four circles. Place on top of dishes. Press edges to seal, and cut a steam hole in each top. Decorate with pastry scraps. Brush with egg to glaze. Place on an oven tray.
7 Cook in a hot oven (200C) for about 15 to 20 minutes, or until tops are puffed and golden and filling is hot.8 Serve pot pies with a green salad.
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