Preparation

• 位置低三分之一的炉架,一个d heat the oven to 350°F. Season the beef with 2 tsp. kosher salt and 1 tsp. pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering. Brown the beef on all sides, in batches and adding more oil if necessary, about 5 minutes per batch.
• 加入足够的汤料（3-1/2至4杯）以覆盖肉。煮沸，盖住锅，在烤箱中炖1-1/2小时，或直到肉是叉子汤内的。从烤箱中取出并立即使用，或者完全冷却，盖上盖子并冷藏长达3天。
• Increase the oven temperature to 375°F, and position a rack to the center of the oven. Coat a 2-qt. casserole or baking dish with the cooking spray. Set aside.
• 用中火将黄油融化在大煎锅或荷兰烤箱中。加入洋葱和蔬菜，经常煮熟，直到味道清脆为止，小心不要褐色，5至7分钟。加入大蒜，煮一分钟。撒面粉和1/2茶匙。每种犹太盐和胡椒粉都在蔬菜上，搅拌均匀地分布。加入葡萄酒，搅拌直至面粉吸收葡萄酒，然后连续搅拌以煮1至2分钟的面粉。
• Add 1-1/2 cups of the stock, the milk, and rosemary, and bring to a simmer, stirring frequently and being careful not to let the bottom of the pan scorch or stick. Cook until thick but still creamy, 2 to 3 minutes. Remove from the heat, and using a slotted spoon, transfer the beef to the pot. Season to taste with more salt and pepper.
• Transfer the filling to the prepared casserole. Drape the pastry over the filling and the edges of the dish, trimming to fit, if necessary. Cut 4 vents in the pastry to allow steam to escape. In a small bowl, whisk the egg with 1 tsp. water. Brush the top of the dough with the egg wash. Sprinkle the crust with flaky salt.
• 在有框的烤盘上烘烤锅（以捕获任何溢出物），将盘子旋转一次烹饪，直到糕点是金棕色的35至40分钟。从烤箱中取出，并在室温下静置30分钟。