Preheat oven to 425 degrees. Brown ground beef in a large skillet and drain off fat. Set aside. In the skillet, add the olive oil, carrot, celery, and onion. Cook over medium high heat for 3-4 minutes. Add potatoes and cook for another 3-4 minutes. Stir in the flour and cook for 1 minute.

Add broth, tomato paste, Worcestershire, garlic, and thyme. Bring to a simmer and cook for another 8-10 minutes. Stir in the peas and ground beef. Transfer mixture to a nine inch pie dish. Place an unrolled pie crust on top of the dish and seal edges. Vent crust by cutting a few small slits using a sharp knife. Brush crust with egg wash. Bake for 22-25 minutes, or until crust is golden brown and filling is bubbly.