1.Trim excess fat from steak, cut into 2.5cm pieces. Season the flour with salt and pepper, toss meat in flour mixture.
2.Heat oil in a frying pan, cook steak, in batches, till browned all over; remove steak from pan. Add the onion to pan, cook, stirring, until softened. Add the carrots and mushrooms, cook, stirring, until mushrooms have softened. Add stock, tomato paste and worcestershire sauce to pan, bring to the boil. Return steak to pan, reduce heat to very low, and let simmer, covered, for about 1 1/2 hours or until steak is tender. Simmer, uncovered, for a further 15 minutes then stir through the peas and herbs.
3.Transfer the steak mixture to a 2-litre (8-cup capacity) oven-proof dish.
4.Preheat the oven to very hot, 240°. Roll out pastry on a floured surface to 3mm thick. To make a double edge of pastry for the pie, cut a strip of pastry about 1.5cm wide and long enough to fit the circumference of the dish. Gently press the pastry strip onto the rim of the dish, brush the pastry rim with water.
5.Place the remaining pastry over the pie and trim the edge. Decorate the top of the pie with pastry scraps, if desired.
6.Brush pastry with combined egg yolk and milk. Place the dish on an oven tray, bake for 15 minutes. Reduce the heat to moderate, 180°C and bake for a further 10 minutes or until browned.
The beef mixture can be prepared up to three days ahead. Top with pastry and bake close to serving. Suitable to freeze. Not suitable to microwave.Note