1-Season the beef chunks with salt, black pepper, paprika, and 2 tablespoons of the flour to create a flavorful base that enhances the overall dish.

2-Sear the beef in batches using hot olive oil in a large pot or Dutch oven; once browned, remove and set it aside to build depth in the flavors.

3-Sauté the diced onion, carrot chunks, celery chunks, and parsnip chunks in the same pot until they soften slightly, adding a sweet, earthy note to the mix.

4-Add the pressed garlic, Italian seasoning, bay leaves, dried thyme, and white pepper; stir everything until it becomes aromatic, filling your kitchen with wonderful scents.

5-Stir in the tomato paste, then pour in the red wine and let it bubble up and reduce for a richer sauce that ties the ingredients together.

6-Sprinkle the remaining 3 tablespoons flour evenly over the mixture and stir to thicken the base, creating that classic pot pie gravy.

7-Return the seared beef to the pot along with the beef stock and potatoes; bring it all to a simmer for that slow-cooked magic.

8-Reduce the heat and gently simmer uncovered for about 2 1/2 hours until the meat is tender, stirring occasionally to prevent sticking and ensure even cooking.

9-Stir in the thawed peas, chopped parsley, and fresh thyme leaves for a pop of color and freshness right before cooling.

10-Cool the filling completely to room temperature to avoid sogginess when you add the pastry top.

11-Preheat your oven to 400°F to get it ready for baking that golden crust.

12-Pour the cooled filling into a 2 1/2 quart baking dish, making sure it’s spread evenly for the best results.

13-Roll out the thawed puff pastry to fit the dish, place it over the filling, and tuck the edges in for a neat finish.

14-Brush the pastry with the whisked egg yolk and cut 4 slits in it for venting, which helps steam escape and keeps the crust flaky.

15-Bake for 30 to 35 minutes until the pastry is golden-brown and puffed, then garnish with thyme or parsley and serve hot for the ultimate comfort food experience.