1. First, brown the beef in a pan over medium heat. Add water to almost cover the beef, bring to a boil, then reduce heat and simmer for 2-3 hours until tender.
2. Next, transfer the beef to a bowl, shred it slightly, and season with salt and pepper.
3. Meanwhile, in another pan, bring beef broth to a simmer and cook the carrots and potatoes until almost tender, about 15-20 minutes.
4. After that, combine the cooked veggies with the beef and add the thawed peas.
5. Dissolve the cornstarch in ⅓ cup of water, then stir it into the broth, simmering until thickened.
6. Preheat the oven to 350°F (175°C).
7. Line a 9-inch pie plate with one pie crust, then fill it with the beef mixture. Pour the thickened broth over the filling and cover with the second pie crust.
8. Finally, bake for 25 minutes or until the crust is golden brown. Let cool for 5 minutes before serving.