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How to Make Beef and Gravy Pot Pies Method Trim the beef and cut into 2cm pieces. Season with salt and black pepper. Place plain flour in a bowl and season with salt and pepper. Add gravy beef pieces and toss to coat. Remove and shake off excess flour. Heat the olive oil in a large, heavy-based saucepan over a medium-high heat. Brown the beef in 3 batches and remove from pan. Add a little more oil if necessary and add onion and carrot. Cook for 5 minutes or until softened. Add the garlic and cook for 1 minute. Add the flour, stir through and cook for 1 minute. Remove pan from heat and slowly add beef stock while stirring. Add beer, tomato paste, worcestershire sauce and bay leaves. Return beef to saucepan and bring to the boil. Reduce the heat, cover and simmer for 1½ hours. Remove lid and simmer for another ½ hour or until the beef is very tender and the liquid reduced to a thick gravy. Remove from heat and cool. Preheat oven to 180°C (160°C fan-forced). Spoon beef mixture into 6 x 1 cup capacity ramekins or pots. Lightly beat the egg in a small bowl. Place one sheet of puff pastry on top of the other. Cut into four squares to fit on top of the pies. Brush top edges of pie pots with egg and top each with a doubled square of pastry. Fold in the corners and gently squeeze pastry edges to secure. Brush with egg and sprinkle with sesame seeds. Bake for 30 minutes or until pastry is cooked and filling piping hot.