Filling:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium white onion, finely diced
• 1 carrot, peeled and finely diced
• 1 rib celery, finely diced
• Salt
• Black pepper
• 4 cloves garlic, pressed through garlic press
• 1 pound ground beef (85/15 ratio lean to fat)
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon white pepper
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 3 level tablespoons all-purpose flour
• 1 ¼ cups beef stock or broth
• 1 medium russet potato, peeled and diced into ¼ –½ inch cubes
• 2 teaspoons fresh thyme leaves, plus extra for garnish
• 1 tablespoon finely chopped parsley
• ¼ cup green peas

Pastry:

• 2 (17.3 ounce) packages puff pastry sheets, frozen
• 1 egg, whisked for egg wash
• Flaky salt, optional garnish