• Thaw puff pastry sheet according to package directions, about 40 minutes.
• At the same time, dice onion and cut red potatoes into 1 inch cubes, leaving the skin on the potatoes.

Make the Stew:

• Heat 1/2 tablespoon olive oil in a medium sauce pan over med heat. Cut the beef into cubes, sprinkle with salt and pepper, and add to pan. Cook and stir occasionally, until browned. Remove to plate and set aside.
• Add the other 1/2 tablespoon olive oil to pan. Add mushrooms and cook until liquid is gone.
• Stir in minced garlic, thyme, beef broth, and Worcestershire sauce.
• Add potatoes and onions into pan.
• Bring to boil, reduce to simmer, cover and cook until potatoes are cooked, about 15 minutes.
• Whisk together cornstarch and 1/4 cup cold water. Add to stew, stir and cook until thickened, about 2 minutes.
• Remove from heat. Stir in parsley, browned beef, and frozen peas & carrots mix. Sprinkle with salt to taste.
• Preheat oven to 400 degrees F.

Cut the Puff Pastry Tops:

• Turn one 20 oz oven safe bowl upside down on thawed puff pastry sheet and cut around it with a small knife.
• Repeat for second crust.
• If desired, cut small shapes out of leftover dough.

Assemble the Pot Pies:

• Spray 20 oz oven safe baking dishes with non-stick spray and place on foil lined baking sheet.
• Pour stew into prepared bowls.
• Place puff pastry rounds on top and gently stretch and press puff pastry edges over lips of bowls, or tuck puff pastries down inside bowls on top of stew.
• Whisk egg with 1 tablespoon water in a small bowl and brush onto puff pastry tops.
• If using extra little shapes place on top of pastry rounds and brush with egg wash.
• Bake 25 minutes until crusts are golden and filling is bubbly.
• Let pot pies cool about 10 minutes before serving to allow filling to thicken.
• Serve on cork trivets or pot holders to protect surfaces from the heat.