Cook the Beef: In a large pot, add the cubed beef and cover with the beef stock. Add the bay leaves if using. Bring to a gentle simmer and cook for about 1½ to 2 hours, until the beef is tender.

Thicken the Gravy: Stir in the gravy granules to thicken the broth, creating a rich, savory filling. Season with salt and pepper to taste.

Mix the Dough: In a large mixing bowl, combine the flour and salt. Work the butter and lard (or shortening) into the dry ingredients using a pastry cutter or your fingers until the texture resembles a rough, crumbly mixture.

Add Water: Gradually add the cold water, mixing until the dough comes together. Knead briefly to form a smooth dough. Wrap in plastic wrap and chill in the refrigerator for about 30 minutes.

Roll Out the Dough: Preheat your oven to 400°F (200°C). On a surface dusted with flour, gently roll the dough until it's about 1/8 inch thick. Cut out rounds to fit your pie dishes, leaving extra for the tops.

Fill and Cover: Line each pie dish with pastry, fill with the beef filling, and top with a pastry round. Crimp the edges to seal, and cut a small slit in the center for steam to escape.

Apply Egg Wash: Brush the tops of the pies with beaten egg for a golden finish.

Bake the Pies: Place the pies on a baking sheet and bake for 25–30 minutes, or until the pastry is golden brown and crisp.

Serve: Allow the pies to cool for a few minutes before serving. Enjoy your homemade steak pies with a side of mashed potatoes or peas for a complete meal!