Step 1

First, preheat oven to 325 degrees F.

Step 2

Cut the beef into ¾ inch chunks. Season beef with 1 teaspoon Kosher salt and ½ teaspoon black pepper.

Step 3

Heat a few drizzles of olive oil in a 6-quart Dutch oven over medium-high heat. In batches, sear beef until browned, without overcrowding the pot. Remove from the pot and set aside. Do not wipe the pot - you want to keep all those brown bits. Tip: if the beef starts to release excess moisture, absorb it with paper towel (use tongs).

Step 4

In the same pot, melt 3 tablespoons butter over medium-high heat. Then, add the onions, carrots, and celery. Cook for about 5 minutes until softened, scraping the brown bits with the moisture released. If needed, add a splash of wine or broth to deglaze.

Step 5

Then, stir in minced garlic and saute for another 1 to 2 minutes until fragrant.

Step 6

Stir in the tomato paste, thyme, and Worcestershire sauce. Then, add wine, scraping the remaining browned bits, and cook until reduced for about 2 to 3 minutes. Quick tip: use a wooden spoon to avoid scratching the pot.

Step 7

Sprinkle the flour and stir to coat the vegetables. Gradually add beef broth, breaking up any lumps. It will thicken as it heats up.

Step 8

Return the seared beef into the pot, then add the diced potatoes and bay leaves. Simmer for 5 minutes until slightly thickened. Cover tightly with lid and cook in the preheated oven for 1 hour and 15 minutes or until tender.

Step 9

Remove from the oven and stir in the peas. Increase oven temperature to 400 degrees F.

Step 10

Transfer the filling into a medium baking dish. Remove the bay leaves.

Step 11

Roll out the puff pastry sheets and layer it on top of the filling, folding in any overhang (I used 1 sheet and a half). Brush puff pastry with the beaten egg yolks. Cut a few slits on the dough for ventilation.

Step 12

Place the pie on top of a large sheet pan (to prevent any spilling) and bake at 400 degrees F for about 25 to 30 minutes or until golden brown on top. Let cool slightly before serving. Enjoy!