This recipe is pretty darn close and is actually, I think, even better. Alot more "goodies" in the pie and alot more flavorful! Try it and see if you like it as much as I do!
2 pounds stew beef, cut into small pieces
1 onion, diced
3 carrots, diced
2 potatoes, diced
8 oz. mushrooms, sliced
2 cloves garlic, minced
1 1/2 T. fresh thyme (or 1 1/2 t. dried)
1 T fresh rosemary (or 1 t. dried)
1/2 t. paprika
1 container Knorr Homestyle Beef Stock (condensed)
1 1/2 bottles beer (you know what to do with the rest of the beer)
1 T. flour
1/4 C. Half and Half
3/4 C. frozen peas
1 sheet puff pastry, thawed
1 egg, beaten
salt and pepper
Add onion, carrot, and potatoes to the pot. Cook over medium heat until tender. Add mushrooms and garlic and cook another 5 minutes longer. Add thyme, rosemary, and paprika. Add a sprinkle of salt and pepper.
Return beef to the pot and add container of Knorr Homestyle Beef Stock and beer. Stir to combine and bring to a low simmer. Cover the pot and allow stew to simmer until beef is very tender, about 1 1/2 to 2 hours. Shred beef and return to pot.
In a small bowl, whisk together Half and Half and cornstarch. Pour into pot and bring to a simmer. Cook until thickened a bit, about 5 minutes. Stir in frozen peas and remove from heat.
If making individual pies, pour filling into 4-6 individual-sized baking dishes. (If making one large pie, pour into an 8" x 8" baking dish.) In a small bowl, make egg wash by whisking egg with 1-2 teaspoons of water.
Roll puff pastry out slightly and brush with egg wash. Cut pastry into 4-6 squares, large enough to cover each baking dish. (If making one pie, don't cut.) Place pastry over each baking dish. Use a sharp knife and make a few slits in the pastry to allow steam to escape while baking.
Place on a cookie sheet and bake at 350 degrees for 25-30 minutes or until golden. Makes 4-6 individual pies or one 8" x 8" pie.