Beef Bourguignon Pot Pie

Name: Beef Bourguignon Pot Pie
Ingredients: 1 tablespoon (15 ml) neutral oil, such as vegetable, plus more as needed; 1 1/2 pounds (680 g) boneless beef chuck, cut into 1 1/2-inch cubes; Kosher salt and black pepper, to taste; 1 small yellow onion (4 ounces; 113 g), finely diced; 2 medium carrots (8 ounces; 227 g), 1 finely diced, 1 cut into 1/4-inch thick rounds, divided; 2 medium cloves garlic (10 g), minced; 2 tablespoons all-purpose flour (1/2 ounce; 14 g); 2 tablespoons (30 ml) double-concentrated tomato paste; 1 1/2 cups (355 ml) dry red wine, such as Pinot Noir; 1 1/2 cups (355 ml) homemade or store-bought low-sodium chicken or beef broth; 2 teaspoons (20 ml) soy sauce; 1 teaspoon minced fresh thyme; 1 bay leaf; Dash of fish sauce (optional); 2 slices thick-cut bacon (2 ounces; 56 g), cut into 1/4-inch pieces; 8 ounces (227 g) button or cremini mushrooms, trimmed and thinly sliced; 1 sheet puff pastry from 1 (14-ounce package) frozen puff pastry, thawed (such as Dufour or Pepperidge Farm); 1 large egg, beaten