• Heat oven to 425°.

  • Add oil to a 3-inch-deep 10-inch or a 12-inch cast-iron skillet over high heat. Toss sirloin with Worcestershire, 1/2 tsp salt and the pepper. Add to pan and brown, stirring, 2 to 3 minutes. Remove with a slotted spoon and reduce heat to medium.

  • Stir next 5 ingredients plus 1/4 tsp salt into pan. Cook 5 minutes, then stir in broth. Bring to a boil and simmer 5 minutes until crisp-tender. Add cornstarch mixture, followed by beef and peas.

  • Remove from heat and top with pastry, tucking edges into pan. Brush with egg wash, cut a few vent holes in crust and bake at 425° for 13 minutes, until browned on top and bubbly.

Nutrition Facts

528 calories; 22 g total fat; 58 g carbohydrates; 28 g protein;