Toss beef in flour to coat well. Heat 1 tablespoon oil in large saucepan over high heat. Add beef in batches and cook for 5 minutes or until well browned on all sides. Remove from saucepan and set aside while cooking remaining beef with additional oil as required..
Add onion, garlic and thyme, sauté for 2-3 minutes or until softened. Add Leggo’s Tomato Paste and cook for 1 minute, stirring continuously. Pour in wine and simmer for 10 minutes or until reduced by half. Return beef to saucepan and stir in stock. Season to taste. Reduce heat to low, cover and simmer for 90 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
Spoon into a 25cm pie dish. Place pastry over the filling and press the edges down to seal. Brush with egg. Bake in a preheated oven at 180°C for 15-20 minutes or until pastry is golden brown.