In a Dutch oven, warm the olive oil over medium-high heat. Add the beef in batches, browning it until golden brown on all sides. Once done, remove the beef and set it aside.

In the same pot, reduce heat to medium and toss in the diced onion, minced garlic, sliced carrots, and chopped celery. Cook for about 5-7 minutes until they’re softened and fragrant.

Stir in the tomato paste and Worcestershire sauce, cooking for another minute. Pour in the red wine, scraping up any bits stuck to the bottom to deglaze the pot, and let it simmer for 2-3 minutes.

Return the browned beef back to the pot. Sprinkle the flour over the mixture, stirring well to coat everything. Pour in the beef broth and add the thyme and rosemary. Let it simmer, covered, for 1.5–2 hours until the beef is tender.

After simmering, add the frozen peas to the filling and cook for an additional 5 minutes. Let the mixture cool slightly before transferring it to your baking dish.

Cut the puff pastry sheet to fit over the top of your baking dish, ensuring there are slits for steam to escape. Place the pastry over the filling.

Brush the top with beaten egg for that perfect golden finish. Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, or until the pastry is golden and puffed.

Once out of the oven, let the Beef Pot Pie rest for 5–10 minutes to set before diving in with a fork and savoring every bite.