Melt butter in a large pot over medium high heat.
Add onions, red peppers, and garlic, and cook stirring occasionally until vegetables are tender, about 5 minutes.
Add the beef, cook, shaking the pot and stirring occasionally, until the meat browns all over, about 3 minutes.
Preheat oven to 375 degrees.
Stir in the flour, coating the meat and onions, and cook stirring often, until the flour starts to brown, about 2-3 minutes.
Fold in the mushrooms, red wine, sherry, parsley, salt, and pepper.
Gradually stir in the stock and bring to a bubble, stirring.
Cook, stirring often, until the meat is cooked through, and the gravy has thickened 10 to 12 minutes.
Remove from the heat and divide the meat mixture into 6 ramekins set on a baking sheet.
Lay the thawed pastry on a flat work surface. Cut into 6 rectangles to lay on top of each ramekin. Optional: use leftover pastry and cut into shapes with a cookie cutter (I used a shamrock). Lay shapes on a baking sheet.
Make egg wash by beating together 1 egg and 1 1/2 tbsp water. Brush on pastry.
Bake until the pastry is brown and puffy and the meat mixture bubbling, 12 to 15 minutes.
Top with shamrock pastry, or place on the side as decoration. Serve with honey carrots.