A delicious hearty Irish stew baked into a pot pie.
Pre-heat oven to 350 degrees. Mix 1/2 cup of flour, 1 tbsp of salt, and 1 tbsp black pepper in a separate bowl and set aside. Season beef with 1 tbsp of salt, 1 tbsp of black pepper. Dip beef chunks in flour ( a little bit at a time) to lightly coat each piece.
Line the cast iron pan with olive oil. Chop your garlic cloves, carrots, onions, sprig of thyme and potatoes and set aside.
Toss in garlic and onions and sauté very well. Add beef and let it brown and cook. Reduce or raise heat as needed to allow beef to cook medium well.
Once beef is cooked, add beef stock, carrots, potatoes, Worcestershire sauce, tomato paste, thyme and bay leaf. Reduce heat at let it cook. After 15 minutes, add 2 tbsp of flour to thicken the stew. Stir the flour in well. Remove and discard bay leaf.
Flour surface and unroll pie frozen pie dough. Slice into 12 strips to lattice the pie. Use cookie cutters to cut out four leaf clovers with the second Traditional Pie dough. Decorate pie top and complete cover filling making space for in between the braided dough for proper baking. Brush remaining egg mixture on the dough of pie and bake until golden brown. Garnish with any fresh herb available (optional) and serve warm. Enjoy!