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Cut the steak into 3cm chunks—keep them big and hearty so they don't fall apart during cooking.
Dice the onions, slice the carrots and celery into 2cm pieces, and cube the potatoes.
Heat a large heavy-based pot over medium heat with a glug of olive oil. Brown the meat in batches, then set aside.
In the same pot, add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another minute.
Pour in the balsamic vinegar to deglaze the pot, scraping up all the flavour from the base.
Stir in the tomato paste, then add thyme, carrots, celery, potatoes, browned steak, stock and bay leaves. Cover and simmer on low for 2.5 hours, until the meat is fall-apart tender.
Add the frozen peas. In a small cup, make a slurry by combining the flour and water (add the flour first, then slowly stir in the water to avoid lumps). Pour into the pot and stir through.
Simmer for 5 more minutes until the sauce thickens.
Transfer the filling to a large baking dish. Top with 2 sheets of defrosted puff pastry, cut a small cross in the centre for steam to escape, and bake at 180°C for 25–35 minutes or until golden brown.