Season chunks of beef with pepper and salt
Heat pressure cooker, add a dash of oil or butter, sauté the onions and garlic.
Add the beef, slightly sear all sides.
Add Guinness tomato paste, Worcestershire sauce, herbs, dash of BBQ sauce
Place lid on pressure cooker, depends on what model you have. I have a vintage version, all manual. Don't worry if the liquid doesn't cover the meat.
General rule is 20 minutes per pound / 454 grams. For a 1 kg of large chunks it's about 40 minutes. The timing starts when there's enough pressure.
For a manual vintage version, place on high until the whistle sound commences. Then reduce to medium. Start timer.
When time is reached, turn off heat. Do not immediately open lid, allow the lid to release naturally. About 10 mins.
Taste the liquid, adjust with pepper and salt to your liking.
Time to thicken, I use gravox for extra flavour. Mix with water until you make a paste. Turn onto a medium heat, slowly stir into beef mixture to thicken. Add an extra tablespoon mixed with water and stir until you achieve your desired thickness.
Remove from heat, place in container suitable for the fridge to allow to cool completely.
Cut shortcrust pastry to size of your pie dishes, add cooled mixture. Cut puff pastry top slightly later than dish. Place lid on top, press down gently with fork or use your fingers to make crimped pattern.
Brush top with beaten egg, sprinkle sesame seeds.
Place pie dishes on tray to help minimise all leakage. Place tray in preheated oven of 190 C for 20 minutes or until top is golden brown.