HEAT oil in large stockpot on high heat. Season beef with salt and pepper. Sear on all sides until browned; transfer to 2 full hotel pans (or 1 half hotel pan for trial recipe).
REDUCE heat to medium; add onions and garlic to pot. Saute until browned. Add wine; reduce au sec. Add potatoes, carrots, celery and herbs. Saute until vegetables are softened. Deglaze pot with beef stock. Pour mixture evenly over beef in pans; cover. Bake in 350ºF standard oven 3 hours or until beef is very tender. Remove from oven.
MELT butter in small saucepan on medium heat. Stir in flour to make a blonde roux. Set aside.
REMOVE meat from cooking liquid; shred roughly. Pour liquid and vegetables into large pot; add roux. Cook on medium heat until thickened, whisking constantly. Let cool. Add shredded beef, A.1. and peas to sauce in pot. Mix well.
SPRAY 24 (5-inch) pie tins with cooking spray (or 6 pie tins for trial recipe). Press 1 dough circle into bottom of each pie tin. Fill each with 1-1/2 cups meat mixture. Top with second dough circle; crimp edges to seal. Brush top crusts with beaten egg and cut several slits to allow steam to escape.
BAKE in 350ºF standard oven 1 hour or until crust is golden brown and filling is heated through.