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Place a heavy based saucepan on the hob. Add the olive oil then add the onions and carrot. Cook on a medium heat for 4-5 minutes.
Add the beef mince and break up with the back of the spoon. Cook until browned all over.
Add the flour, Worcestershire sauce, tomato puree and thyme, mix well and then pour in the beef stock. Bring to the boil then reduce to a simmer and cook for 20 minutes.
Meanwhile, add the sliced potatoes to a saucepan, cover with water and bring to the boil. Boil for 8 minutes until the potatoes are tender, then drain and leave to sit for a couple of minutes before tipping back into the saucepan.
Add the cream and season with salt and pepper.
Stir the peas into the mince, then pour the mince into an ovenproof dish. Layer the creamy potatoes on top, overlapping as you go, and pour over any remaining cream in the bowl. Top with the grated parmesan.
Preheat the oven to 190°C. Place into the oven and cook for 30 minutes until bubbly and delicious.
To freeze: Leave the uncooked pie to cool, wrap up well in foil and place into the freezer.
Cooking from frozen: Preheat the oven to 180°C. Place the pie still wrapped in foil in the oven and cook for 30 minutes, remove the foil after 30 minutes and cook for a further 30-40 minutes until piping hot and cooked through.