In a large skillet, cook the ground meat over medium heat until browned. Drain excess fat, then add chopped onion and diced carrots. Sauté until the vegetables are softened, about 5-7 minutes.

Stir in minced garlic and cook for another minute. Sprinkle flour over the mixture and cook for an additional minute, stirring often.

Pour in the beef broth and Worcestershire sauce, stirring continuously to avoid lumps. Then toss in the frozen peas. Allow the mixture to simmer for about 5 minutes or until thickened. Season with salt and pepper to taste.

Preheat your oven to 375°F (190°C). Roll out your pastry crust and fit it into a pie dish.

Pour the meat filling into the crust and cover with the top layer of the pastry. Crimp the edges together to seal and cut a few slits in the top to allow steam to escape.

Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown. Once done, let it rest for a few minutes before slicing.