In a large Dutch oven or pot over medium high heat, add a good drizzle of oil.
Season the beef with salt and pepper. Sear in the pot for a few minutes. Remove and set aside.
Add the onions and carrots to the pot, and cook for 5-7 minutes, or until softened.
Stir in the garlic and tomato paste, and cook for 30 seconds.
Stir in the flour. Pour in the beer and broth. Cook down, scraping the bottom of the pot, for 2-3 minutes.
Add in the Worcestershire sauce, thyme, salt and pepper.
Cover, and cook on low for 45 minutes, or until thickened.
Allow to cool.
Preheat oven to 400 degrees. Butter 8 sections of a muffin tin. Cut out 8 circles slightly larger than the muffin tins from the pie crusts. Place in the bottom of the muffin tins. Fill with the beef mixture. Cut circles the same size of the muffin tins from the puff pastry. Place on top, and fold the pie crust over and crimp to seal.
Brush the tops with egg wash. Poke a hole in the center of each one.
Bake for 25-30 minutes, or until golden brown and bubbling.
