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Make the Filling
Pat elk dry, dredge in flour, and brown in oil in a heavy pot. Remove and set aside.
In the same pot, sauté leek and garlic until softened. Stir in tomato paste.
Return elk with rutabaga, potato, thyme, and bay leaf.
Pour in stock + Worcestershire. Simmer gently, covered, until elk is tender (about 1½ hours on stovetop or 2 hours at 325°F in oven).
When done, remove bay leaf and let filling cool until just warm (important so it doesn’t melt the pastry).
Assemble the Pie
Preheat oven to 400°F (200°C).
Roll out one sheet of dough to line a deep pie dish (about 9”). Let extra hang over the edge.
Spoon in cooled elk filling. (If it seems too liquidy, remove ½ cup liquid and stir in 1–2 tsp flour or cornstarch slurry to thicken before filling.)
Roll out second sheet of dough and place over filling. Trim, crimp, and seal edges with beaten egg.
Cut a few small steam vents. Brush the top with egg wash.
Bake
Bake at 400°F for 35–40 minutes, until crust is golden brown and crisp.
Let rest 10 minutes before slicing so the filling sets.