Mix flour and salt in a large bowl

Rub in cold butter until mixture resembles breadcrumbs

Gradually add ice water, mixing until dough comes together

Wrap in plastic film and chill for at least 1 hour

Season beef generously with salt and pepper

Heat oil in your cast iron skillet over medium-high heat - get it properly hot before adding the meat

Brown meat in batches (about 3-4 minutes per batch). Don't overcrowd the pan - you want each piece to get a good crust

Remove meat and set aside

In the same skillet, cook onions, carrots until softened (5-7 minutes). All those browned bits from the meat will add amazing flavor

Add garlic, cook for 1 minute

Sprinkle flour over vegetables, cook for 2 minutes, stirring constantly

Slowly add stock, stirring to prevent lumps. Make sure to scrape up all those lovely browned bits from the bottom of the skillet Add a splash or Lea & Perrins.

Return meat to skillet with herbs, bring to simmer

Cover with Dutch oven lid (this creates a perfect seal for slow cooking)

Reduce heat to low and cook for 2-2½ hours until meat is tender, checking occasionally

Preheat oven to 400°F (200°C)

Remove lid and check gravy thickness - if too liquid, simmer uncovered for 5-10 minutes

Roll pastry into circle slightly larger than your skillet lid

Drape pastry over the hot filling, tucking edges down inside the pan slightly

Brush with beaten egg, cut several steam vents

Bake 30-35 minutes until golden brown and bubbling