b'Stir in flour and cook for a further 2 minutes. Then stir in the beef and all of the juices from the bowl.Pour in the Guinness and bring to the boil. Turn heat down to a slow simmer and leave to cook for 45 minutes1 hour, stirring occasionally until beef is tender. Leave to cool before using or refrigerate overnight.Pre heat oven on 180C and grease 8 pie tins.Cut shortcrust pastry sheet and place in pie tins for base. Make sure it is big enough to hang over the sides of the pie tins. This will make it easier to seal.Fill with the cooled beef mixture level with the top of the pastry base.Brush the pastry edges with beaten egg to help them stick.Cut puff pastry sheet and place on top of each filled base. Press around the edges with your thumbs to seal to base. Cut any excess pastry around edges and crimp and roll the perimeter edges for presentation.Snip or cut a slit in the top of the pastry lid for ventilation.Brush the top with beaten egg and sprinkle with poppy seeds.Bake for 20-25 minutes on 180C until top is golden brown.Remove and let sit in tins for 20 minutes.Remove from tins, serve with mashed potatoes and enjoy.157'