Hearty Beef Pot Pie

Preheat your oven to 375°F (190°C).
Season the beef cubes with salt and pepper. In a large pan, heat the vegetable oil over medium heat. Add the beef and brown on all sides. Remove from the pan and set aside.
500 g beef stew meat, Salt and pepper to taste, 2 tablespoons vegetable oil
In the same pan, add the onion, garlic, carrots, and celery. Cook until the vegetables are tender.
1 onion, 2 cloves garlic, 2 carrots, 2 celery stalks
Add the flour to the pan, stir well to coat the vegetables. Slowly pour in the beef broth, stirring continuously until the mixture thickens.
2 tablespoons flour, 2 cups beef broth
Return the beef to the pan, add the frozen peas, and simmer for about 10 minutes.
1 cup peas
Pour the beef mixture into a pie dish. Cover with the pie crust, pressing the edges to seal. Cut a few slits in the top for steam to escape.
1 pie crust
Brush the top of the pie with a beaten egg to give it a nice golden color.
1 egg
Bake in the preheated oven for about 30 minutes, or until the crust is golden and the filling is bubbling.
Allow the pie to cool for a few minutes before serving.