Heat 1 tsp olive oil over high heat in a large pot. Add the beef in two batches to avoid stewing, and sear each piece on all sides until browned (1-2 minutes on each side). Remove and set aside on a plate.
Turn the stove down to medium heat and add another 1 tsp olive oil. Add garlic and onion and sauté for 2 minutes.
Add mushrooms, crushed tomatoes, red wine, water and McCormick Slow Cookers Beef & Mushroom Ragout Recipe Base. Stir to combine. Return the beef and any pooled juices to the pot and bring to a simmer, then reduce heat to low so it's barely bubbling. Cover and cook for 2 hours or until the beef is soft and tender enough to shred.
Remove beef and coarsely shred. Then, return the beef to the pot and simmer for a further 30 minutes uncovered, or until the sauce has reduced and thickened.
Preheat oven to 220C. Spoon beef filling evenly among six 1½-cup (375ml) ramekins. Use a pastry cutter to cut rounds from pastry. Brush with egg. Bake for 20-25 mins or until pastry is golden brown and puffed. Serve.