Guiness Steak and Mushroom Pie

I posted a pic of this in 'what are you doing' thread last night.  I thought I would post what I did today because the family really liked it and I kind of blended a few recipes and made some other stuff up.  I needed to write it down anyway and I don't really keep a recipe file or anything.

I noodled around on google for Guiness, steak, mushroom, pie, stew, etc. for a while and found a couple of recipes that sounded good.  I was late in getting started, so it was a natural to use the instapot.  I added pressure cooker to my googling as well.

Most measurements here are "-ish" and tsp and tbl measures are usually heaping for dry or gooey ingredients

I started with a couple of pounds of prime top sirloin cap steaks.  I know, prime in a stew.  I love this cut, I think it's called coulotte steaks some places, but they have these huge packs of it at Costco and they're generally 1.5"x1.5"x7" well marbled strips.  I usually break down a large pack into family dinner sized portions and vacuum seal and freeze.  I've used them as steaks, in chili, kabobs, tacos, etc., etc.  It's not too expensive - I wouldn't use if I was making several gallons of something, but for meal-sized portions, very affordable for the quality and fantastic if you don't have time to cook a cheap cut into tenderness.

Anyway, I cut the steaks into 3/4"x3/4" cubes, tossed in flour and John Henry Mojave Garlic.  Browned aggressively in a frying pan, set aside.

veg: 
1lb sliced baby bellas (they hold up better than white mushrooms)
six medium carrots cut up chunky
three leeks, sliced 1/4" rounds
several cloves of garlic. 
I cooked the mushrooms first until they released their water, then drained and set aside, then cooked the rest.  butter and olive oil, salt and pepper.

pressure cooker:

1 tbl tomato paste
3/4 of a Guiness bomber (pint, maybe?)
2 tbl low sodium Worcestershire
1/2 tbl brown sugar
1 tbl beef better than bullion goo (just the goo, don't make this into broth)
1 tbl chopped, fresh rosemary
1 tbl ground black pepper
2 tbl grainy mustard

heated it all up and mixed it using the saute setting, then in went the beef, then two wedge-sliced onions, then the previously sauteed veg.  I didn't mix it up.  My pressure cooker is an instapot, so I guess that's 12 psi.  I hit the stew setting and ran it for 30 minutes, then after de-pressurizing it, I took the lid off, set it to saute again and let it reduce while adding some corn starch slurry to help thicken a bit.  this all took maybe 10 minutes.

then I filled some small ci pans with it - making sure I got plenty of ingredients first, then sauce, then cut some frozen puff pastry from the store to the right shape (I sucked at this part - had to puzzle-piece one of them, but once cooked, doesn't matter).  brushed with a beaten egg and then sprinkled with chopped rosemary, salt, ground pepper and into the oven at 350.  after about 10 minutes, I decided I needed to bump the temp to 400, so after another maybe 15 minutes, they were all puffy and done.  Based on the texture, I could've pressure cooked for less time with this meat, it held it's shape but was on the verge of falling apart.  20 minutes may have been enough.  The sliced onions and leeks totally disappeared, except for the flavor.  meat, carrots, mushrooms and sauce is what it had.  next time I may try frozen pearl onions to see if they survive.