To a Dutch oven (or similar pot), add 1 Tbsp EVOO over high heat. Add half of the beef pieces and season generously with salt and pepper. You don’t need to cook the meat through, just looking to get a nice color on it. Remove meat from pot and repeat with the second half.
To the same pot over, add 2 Tbsp of unsalted butter and add potatoes, onions and garlic. Season with salt and pepper and cook until they start to soften, about 5-10 minutes.
Add flour and stir to coat. Stir constantly for about 2 minutes, cooking the flour.
Add the beef pieces back in along with the broth, tomato paste, sherry, dried thyme. Season with salt and pepper.
Bring to a boil and then lower heat to low and cover. Let simmer for 20 minutes. Preheat oven to 400 degrees.
After 20 minutes, add the cornstarch slurry along with the frozen peas and carrots. Bump the heat up to medium and let simmer uncovered for 5 minutes until thickened. In the meantime, preheat your oven to 400 degrees.
Carefully pour the beef mixture into a 13×9” pan. Top with puff pastry. You will need to use about 1 1/2 sheets of puff pastry. Just pinch the seam together with your fingers. Brush the puff pastry with egg wash.
Bake for 20-25 minutes until the pastry is puffed up and golden brown. Top with fresh chopped parsley.
