Roll out the bottom pie crust to fit a 12 inch pie pan. Place the lined pie pan in the fridge to keep the dough cold, along with the top portion of the dough. Preheat the oven to 350 degrees fahrenheit.

Heat the butter in a large skillet over medium high heat. Season the cubed beef with salt and pepper and add it to the pan along with the onion. Saute until the beef is evenly browned.

To the pan add the mushrooms, carrots, peas, and garlic. Saute everything together for 8-10 minutes, until the carrots start to soften. Reduce the heat to low.

Push the meat and vegetables aside and tip the skillet to accumulate liquid in the open side of the pan, whisk in the flour. Pour the beef broth over the flour mixture and mix it into the meat and veggies well.

Add in the worcestershire sauce, soy sauce, salt and pepper. Stir to combine and simmer on low until the gravy thickens.

Remove the pie crust from the fridge and fill it with the filling.

Roll out the top crust and lay it over the top of the pie. Crimp the edges of the pie and place it in the oven, bake for 25 to 30 minutes until the crust is a golden brown.

Remove from the oven and allow it to cool at least 10 minutes before enjoying!