Preparation

• Preheat the oven to 400°F (200°C).
• Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Cook until the onion is translucent, about 4–5 minutes.
• Increase heat to medium-high. Add 1 lb ground beef or lamb and cook until browned, breaking up the meat with a spoon. Drain excess fat if necessary.
• Stir in 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp black pepper, and 1/2 tsp salt. Cook 1–2 minutes to combine flavors.
• Sprinkle 2 tbsp flour over the meat. Stir well to coat and cook for 1 minute. Slowly add 1 cup beef stock while stirring; bring to a simmer until the mixture thickens into gravy.
• Reduce heat to low. Add 1 cup peas, 1 cup diced carrots, and 1 cup diced potatoes. Simmer about 10 minutes, or until the potatoes and carrots are just tender. Remove from heat and let cool slightly.
• Roll out one pastry sheet and line a 9-inch pie dish. Trim excess pastry.
• Spoon the meat-and-vegetable filling into the pastry-lined dish, leveling the top.
• Roll out the second pastry sheet and place it over the filling. Trim the edges and crimp to seal. Cut a few slits in the top for steam to escape.
• Brush the top with the beaten egg for a glossy, golden finish.
• Bake at 400°F (200°C) for 25–30 minutes, or until the pastry is deeply golden and crisp. Let rest 5–10 minutes before slicing.