Welcome to Heero's kitchen. 
800g lean braising/stewing steak, 1 big onion chopped, 50g seasoned plain flour, level tsp of mixed herbs, 250g sliced closed cup mushrooms, beef stock cube made up with 50 mils hot water. 250 mils ale (Ideally John Smiths or Newcastle brown) 2-4 cloves crushed garlic, 2 tsp mushroom ketchup, 1 tsp dark soy, dash of Worcester sauce, 1 tbsp tomato puree, 2 bay leaves. 500g Shop puff pastry block. 6 #2 pie dishes for individuals.
Cut steak into bite sized pieces, toss in flour and put in a large saucepan, ideally on a diffuser. Add remaining flour and all the rest of the ingredients. Bring to the boil stirring regularly. Cover with tight fitting lid, turn the heat down as far as it will go so it's only just bubbling and slow cook for 3-4 hours. Stir every 1/2 hour and make sure the gungy bits on the base of the pan get fully mixed in. Season to taste at the end of the cooking time.
Remove the bay leaves, fill dishes and allow to cool. Each pie will need 1/6 of the pastry block rolled out to fit. Milk or beaten egg can be used to glaze the tops.
Oven bake on a sheet at 200C for 25-30 mins until fully puffed and golden. Serve with chips, battered onion rings and peas for that pub grub experience. Tuck in!
The puff pastry can be frozen in individual ~80g pieces wrapped in cling film and the pies covered with film and also frozen in their dishes. Then you have them ready to defrost ( ~ 6 hours room temp) at a future date. Each pie with pastry is about 600 calories.