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

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