Preparation Steps

• Preheat oven to 375°F (190°C).
• In a large pot or Dutch oven, brown the beef chuck over medium-high heat. Remove beef and set aside.
• Add onion and garlic to the pot and cook until softened, about 5 minutes.
• Return the beef to the pot. Add potatoes, carrots, thyme, rosemary, and beef broth. Bring to a simmer, then reduce heat and cook, covered, for 1.5-2 hours, or until beef is tender.
• Season with salt and pepper to taste.
• Spoon the beef mixture into a baking dish.
• Top with the puff pastry, crimping the edges to seal.
• Brush the top with the beaten egg.
• Bake for 25-30 minutes, or until the pastry is golden brown.