Preheat your oven to 425°F (220°C).
In a large pot, heat olive oil over medium heat.
Add beef cubes and brown them on all sides.
Remove beef and set aside. In the same pot, add onions and garlic; sauté until fragrant.
Stir in carrots and potatoes, cooking for about 5 minutes.
Return beef to the pot and add beef broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for 30 minutes.
Stir in frozen peas and remove from heat.
Roll out one pie crust and place it in a pie dish.
Pour the beef mixture into the crust and cover with the second crust, cutting slits in the top.
Bake for 30-35 minutes or until golden brown.