Set aside top crust dough for later, in fridge.

Slice excess fat from steaks if desired; render it to use with the veggies.

Manually tenderize steaks if desired, and cut into 1-inch pieces and brown in a large skillet. Set aside.

Slice and dice all veggies.

Add beef fat and butter to a large skillet and begin to sauté onions.

After 5 minutes add mushrooms and carrots and continue to sauté for another 7-10 minutes.

Preheat oven to 350°F.

If your skillet is large enough, use it for simmering or transfer your veggies to a dutch oven. Remove and discard beef fat. Add steak, broth, and beer to the pot. Simmer for 20 minutes or until carrots are tender.

Either use a slotted spoon to add filling to crusts, or carefully strain over a second pot, saving the gravy for serving.

Split the filling between the two prepared pie crusts. Add a bit of the gravy if desired; you don't want these super full so they don't bubble over.

Carefully add your top crust and seal the edges.

Slit 1-3 air vents in each pie. Whisk eggs with water and brush on top if more colour is desired. Bake for 35-40 minutes or until crust is golden.

While pie is baking, heat gravy on low, and add a few teaspoons of corn starch/flour to thicken if necessary. Salt and pepper to taste.