2 h. 20 min.
Season the flour with a sprinkling of salt and pepper. Toss the meat in the seasoned flour to coat.
Heat 2 tablespoons oil in a large pan and brown the diced steak in batches. Remove the meat from the pan and set aside.
Add the remaining oil to the pan and cook the onions and mushrooms until lightly browned. Stir in the stock and Worcestershire sauce, then add the meat. Bring to a simmer. Cover and cook on a low heat for 1-1 1/2 hours until the meat is tender. Leave to cool.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 4 individual pie dishes.
Roll out the shortcrust pastry and line the pie dishes. Spoon in the meat.
Roll out the puff pastry and cut out 4 circles slightly larger than the pie dishes. Dampen the edges of the pastry and place on the pie dishes, sealing well. Make a small slit in the top of each pie.
Bake for about 20 minutes, until the pastry is risen and golden and the filling is piping hot.