Preheat the oven to 375° F. Chop the veggies by hand or in a food processor. In a large skillet, heat the oil over medium-high heat. Add the onions and cook until softened, 1-2 minutes. Add the beef, salt and pepper, garlic, thyme stems and bay leaf. Cook until browned, 3-5 minutes, stirring to break up the beef.

Reduce the heat to low. Add the peas, tomato paste, and flour. Cook while stirring for 1 minute. Add the beef broth and Worcestershire sauce, stirring to combine and thicken. Add more salt and pepper to taste if desired. Remove the thyme stems and bay leaf. Remove the pan from the heat and let the mixture cool.

Unroll the pie crusts and cut them into 8 approximately 5 inch rounds (I used a cereal bowl). Combine and reroll the scraps to get the last two. Place them on a parchment-lined baking sheet. Brush a bit of beaten egg around the edges of each round. Spoon 1-2 Tablespoons of the beef mixture onto each round. Fold each round in half over the beef mixture. Press down the edges with a fork to seal each pie. Brush the tops of the pies with beaten egg. Use a sharp knife to cut 3 small slits in each top.

Bake for 20-25 minutes or until golden brown.