2 sheets ready-made puff pastry, cut in 4 circles to fit 4 heatproof bowls (bowls to fit 2 cups of the filling)
Heat oil in a large deep saucepan on medium-high heat, add the onion, celery and beef then cook for 5 minutes. Stir in McCormick Garlic Powder, Cumin Ground, Mixed Herbs, Rosemary Leaves and season to taste with McCormick Sea Salt and Black Pepper. Stir in flour, sugar, ale, stock and bring to the boil.
Simmer on low heat with the lid on for 1 ½ hours or until beef is tender, stirring the mixture occasionally.
Preheat oven to 200°C.
Evenly divide beef between 4 large heatproof bowls and top with pastry.
Bake for 25 minutes until pastry is crispy and golden.