Place frozen puff pastry in fridge to begin thawing. If steak is not already cubed, cut into bite-sized pieces. Brown in a large saucepan with a the minced onion or a good dusting of onion powder. Add the rosemary and thyme as the meat browns, and salt & pepper.

The meat should get pretty hard as it browns, so it's unappealing little chunks in the saucepan. Sprinkle these with flour-about a tsp. Pour in approx 8 oz. of the beer (2/3 an American bottle.) Stir until foam stteles, then add the bay leaf and Worcestershire and give another stir.

Bring to a simmer, cover, and simmer low about 2 hours. After simmering, drain off about 1/3 of the cooking liquid and reserve about 1/2 of that. Remove the bay leaf. Turn off the heat, but leave the pan on the burner, and turn on the oven to 400, or whatever the pastry you're using suggests.

Meanwhile, take the pastry out to finish thawing. Add flour to the reserved liquid to make a paste. Add the paste to the meat to thicken the sauce. Most frozen puff pastry requires little rolling to fit a 9" pie pan. Roll if you need to, and line your pan. (Your meat filling needs to cool, so it's OK if you have to wait to do this step.) Bake the bottom crust about 20 minutes, or until it starts to get flaky and golden. Remove from oven.

Put your now-cool, tender and frangrant meat and sauce into the shell, cover with remaining crust, and cut a vent in the center of the upper crust. Bake approx. 20-25 minutes, or until crust is flaky and golden and filling is very hot.

Serve with gravy, mash or chips, and peas & carrots. This reheats beautifully in the microwave or regular oven.