Heat oven to 400. In large skillet heat olive oil on medium-high. Saute carrots until they begin to soften
Add in onions and saute for 2 minutes. Add beef, salt, pepper, and thyme. Cook until meat is browned and then drain.
Reduce heat to medium. Add butter and peas. Stir until butter is melted. Sprinkle with flour and stir until mixed well.
Add tomato paste, Worcestershire sauce and chicken broth. Allow to thicken and add more salt and pepper if needed.
Remove from heat. Pour filling into a greased baking dish. Spread potatoes over the top. Brush the top with beaten egg.
Bake for 20 minutes or until golden brown.
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