Cut steak into ½” cubes and place in a large bowl. Add salt and pepper; toss until well combined.

Using a large saucepan or Dutch oven, add oil and place over medium-high heat. Once hot, add steak cubes and sear for 3-4 minutes.

Reduce heat to medium and add onions and garlic; stir until well combined. Continue cooking for 2 more minutes.

Reduce heat to low and add broth and Worcestershire sauce; simmer for 20 minutes, stirring occasionally.

Using a small mixing bowl, whisk together beer and corn starch.

Increase heat to medium and add beer mixture, frozen carrots/peas and frozen potatoes; stir until well combined. Cook, stirring often, for 3-4 minutes. Turn heat off and let mixture cool while preparing dough.

Preheat oven to 400°F.

Working on a well-floured surface, separate biscuit dough and roll each of the 8 pieces into 7” rounds.

Using a slotted spoon, transfer ⅓-½ cup of beef filling into the center of each round. (Note: A little liquid is fine, but too much liquid will make it difficult to shape the hand pies in the next step.)

Lightly beat egg with 1 Tbsp of water. Brush the edge of the each round with this egg wash halfway around the circumference. Fold the other edge of the rounds over to form half circles.

Using a fork, crimp the folded edge together to seal. (Note: Ensure that the half circles are sealed to prevent filling from leaking out.)

Brush the tops of the pies with the remaining egg wash. Poke the top of each pie 2-3 times with a fork to allow steam to escape while baking.

Place pies on a parchment-lined sheet pan and bake for 15-17 minutes.