Preheat oven to 350°. In a large Dutch oven add the oil and let the oil heat up on medium to high heat, add the stew beef and season with pepper. Stir and cook for 5-8 minutes on a high heat. Once browned add in the onions, celery and carrots and stir around for another 5 minutes.

Add in the garlic, tomato paste and flour and stir until everything is coated. Add in the beef broth, gravy packet, Worcestershire sauce, soy sauce and sugar and stir. Cover with a lid or foil and place in the oven and cook for an hour and 20-30 minutes. Or until the beef is tender. It may need longer.

Once the beef is tender take it out and let sit for 5-10 minutes. Add the peas and stir. Turn the oven up to 400° and get a 9 inch pie pan ready, add the beef mixture to the pie pan and crack an egg in a small bowl and stir, brush the egg all around the edge of the top of the pie pan and the rim of it.

Add the pie crust on top and fold the edges of the pie in all around. Cut out a small hole in the middle. About an inch. And then make small slits all around the hole, about 1/2 slits all around.

Brush the entire top of the crust with the rest of the egg and sprinkle more pepper and some parsley flakes(optional) on top. Place the pie back in the oven and bake for 20-30 minutes or until the pie crust becomes golden. Let cool out the oven for 15 minutes then slice, serve and enjoy!