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In a large stovetop & oven safe skillet (about 11-12 inches wide), sauté the bacon over medium heat for 3-4 minutes.
Add the ground beef, salt, and pepper. Sauté until it is almost cooked through.
Add the onion and mushrooms. Sauté for about 12 minutes or until all of the water has cooked off.
Add the tomato paste, garlic, Italian seasoning, and flour. Sauté for 2-3 minutes.
Deglaze the pan with the red wine. Reduce until the wine has cooked off.
Stir in the broth and Worcestershire sauce. Bring to light boil. Reduce for about 15 minutes, stirring occasionally. Preheat the oven to 400 degrees.
While the meat mixture reduces, cut the puff pastry with a sharp knife into small squares about 2-2.5 inches big. These do not need to be perfect. Set aside.
In a small bowl, whisk together the egg and water. Set aside.
Once the meat is done, turn the heat off. Stir in the peas and carrots. Smooth the mixture into an even layer.
Arrange the pastry squares on top of the meat mixture, overlapping slightly. Be sure the pastry spans the whole pan. You can arrange some of the squares slightly going up the edge of the pan. They will shrink towards the middle when baked.
Brush the pastry lightly with the egg wash.
Bake for 18-22 minutes or until the pastry is golden and puffy. Let stand for at least 5 minutes before serving.