Preheat and prepare:
Preheat oven to 200 °C (390 °F).
Roll out one sheet of pastry to line a 23 cm (9″) pie dish. Chill while you make the filling.
Brown the beef:
Heat 1 tbsp oil in a heavy-based pan over medium–high heat.
Season beef cubes with salt and pepper. In batches, sear until browned on all sides (about 4 minutes per batch). Remove and set aside.
Sauté vegetables:
Add remaining oil; sweat onion until translucent (3–4 minutes).
Add peppers, mushrooms (if using) and garlic. Cook 3–4 minutes until softened.
Build the sauce:
Return beef to the pan. Sprinkle over the flour, stir to coat; cook 1–2 minutes to remove raw taste.
Whisk beef stock, tomato paste, Worcestershire sauce and paprika; pour in. Stir well.
Bring to a simmer, reduce heat to low, cover and cook 30–35 minutes until beef is tender and sauce thickens. Season to taste.
Assemble pie:
Let the filling cool slightly (10 minutes).
Line pie dish with chilled pastry, trimming excess.
Pour in filling.
Roll out second pastry sheet; place over filling. Trim and crimp edges to seal.
Cut vents in the top crust to release steam. Brush with beaten egg.
Bake:
Bake at 200 °C (390 °F) for 30–35 minutes, or until crust is golden and filling bubbles up through vents.
Rest and serve:
Let the pie rest 10 minutes before slicing to ensure clean cuts and allow filling to set.
Tips:
For extra flavor, marinate beef cubes in Worcestershire sauce and garlic for 1–2 hours beforehand.
Leftovers reheat well; cover loosely with foil and warm at 180 °C (355 °F) for 15 minutes.
Serve with mashed potatoes, peas or a crisp green salad.
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