Preheat oven to 425°F. Heat the oil in a 10-inch cast-iron skillet over medium-high. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the beer; cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour; add to the skillet and bring to a simmer, stirring frequently. Reduce heat to medium; cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes.
Roll out the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Whisk together the egg and water; brush over the pastry. Cut several slits in the center of the pastry. Bake in oven until the pastry is golden brown, about 15 minutes. Sprinkle with the remaining thyme.
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|Serving Size: 1 (598g)|
|Recipe Makes: 1|
|Calories from Fat: 1085 (68%)|
|Amt Per Serving||% DV|
|Total Fat 120.5g||161 %|
|Saturated Fat 40.8g||204 %|
|Monounsaturated Fat 60.3g|
|Polyunsanturated Fat 7g|
|Cholesterol 533.6mg||164 %|
|Sodium 2184.5mg||75 %|
|Potassium 1374.5mg||36 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 34.3g|
|Protein 88.9g||127 %|
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Calories per serving: 1604
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