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Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat.
Add butter to the skillet. Once melted, add the chopped shallot and carrot. Cook until softened, about 5 minutes.
Add minced garlic, garlic powder, and black pepper. Cook for another minute until fragrant.
Stir in the salt and thyme.
Add sherry vinegar and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
Sprinkle the flour over the beef mixture and stir well to coat. Cook for 1-2 minutes.
Stir in the Worcestershire sauce.
Gradually whisk in the hot water or beef stock until smooth. Bring to a simmer and cook until the sauce thickens.
Stir in the heavy cream, frozen peas, and Parmesan cheese. Cook until the peas are heated through and the cheese is melted.
Taste and adjust seasoning if necessary.
Pour the beef mixture into a baking dish.
Top with the puff pastry, trimming to fit. Cut a few slits in the top for steam to escape.
If using, whisk the egg and brush it over the puff pastry for a golden finish.
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the puff pastry is golden brown and puffed up.
Garnish with fresh parsley before serving.