Preheat oven to 220°C.
Heat oil in a pot and fry the onion until lightly browned.
Add the cubed rump steak and brown well then add the carrots and mushrooms and fry for 5 minutes.
Stir in the contents of the KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce together with the water and Guinness, bring to the boil then reduce the heat and allow to simmer for 15 minutes.
Add the frozen peas and simmer for a further 2 minutes.
Transfer the beef mixture into two oven proof rectangular pie dishes.
Unroll the puff pastry onto a lightly floured surface and divide the pastry in half.
Using a sharp knife score the surface of the pastry to give it an attractive appearance and cut a small “V” shape into the centre of each pastry lid and flip it over to allow the steam to escape from the pies while baking.
Place the pastry lids on top of the beef filling and firmly press the edges down to seal.
Place the pies into a preheated oven for about 7 minutes or until the pastry is puffed and golden.
Serve with salad.