Heat olive oil in a large skillet over medium heat. Add the beef cubes and brown on all sides.

Add the chopped onion, garlic, and carrots. Cook until the vegetables are softened.

Sprinkle flour over the mixture and stir to coat. Cook for 2 minutes.

Pour in the beef stock and add Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for 1 hour until the beef is tender.

Preheat the oven to 200°C (400°F).

Roll out half of the shortcrust pastry and line the pie dish.

Fill with the beef mixture and cover with the remaining pastry, sealing the edges.

Cut slits in the top to allow steam to escape and brush with beaten egg.

Bake in the preheated oven for 30-40 minutes until golden brown.