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Preheat your oven to 375.
In a large skillet over medium heat, add the onions, carrots, thyme and mushrooms. Season with a pinch of salt and sauté for about six minutes, until the veggies start to brown and soften. Add the garlic and sauté another 30 seconds to a minute, until wildly fragrant.
Move the veggies out of the skillet and into a bowl while you brown the ground beef. Once the beef is cooked through, season it with a pinch of salt and add the veggies back in. Sprinkle the flour over the beef/veggie mix and stir in the beef stock. Stir until it’s glossy and slightly thickened, just about a minute. Add the peas and stir to combine.
Spoon the beefy mix into six ramekins or mini pots. Cut the thawed puff pastry into six even squares and place over each pot. Lightly brush each pastry with the egg wash. Place all the ramekins on a large baking sheet and bake anywhere from 25-35 minutes, until the pastry is puffed and golden brown.
Let rest for about five minutes, and serve immediately!
Makes six pot pies.