1.Dust steak in flour, shaking off any excess. Heat half of oil in a heavy-based saucepan on high. Brown steak in three batches for 2-3 minutes. Set aside. Heat remaining oil in pan on low. Add onion, celery and carrot, cover and cook for 5 minutes, stirring occasionally, until soft.
2.Increase heat to high. Add mushrooms and bacon and cook for 5 minutes, until bacon browns. Stir in extra flour and cook for 2 minutes. Add Guinness and stock and simmer for 3 minutes, stirring, until thickened slightly. Reduce heat to low, add steak and tomato paste and simmer for 45 minutes. Set aside to cool completely.
3.Preheat oven to 200°C (180°C fan-forced). Grease a deep, oval 8-cup ovenproof dish.
4.Roll each block of pastry to 3mm thick. Cut one piece into same shape as dish but 5cm larger, reserving offcuts. Score lightly in a criss-cross pattern. Set aside.
5.Join offcuts to remaining pastry and roll out to 2mm thick. Ease into prepared dish, with edges overhanging. Spoon in beef mixture. Top with scored pastry. Brush top and edges with egg. Fold overhanging pastry over onto pastry lid to form a rustic edge.
6.Bake for 45 minutes, until golden. Serve.
If you like, spoon the beef mixture into a pie dish without lining it with pastry, then top with a sheet of pastry.Note