Season the beef with the salt and pepper. In a Dutch oven brown the beef in the oil over high heat. Add the onion, garlic, and thyme and cook for about 3 minutes. Add the beef stock and water and bring to a boil, then reduce the heat to simmer and cook for 1 hour.
In the meantime prepare the potatoes and carrots. Put the potatoes and vinegar in a sauce pot and cover with water. Bring to a boil and then add the carrots cook until tender, about 15-20 minutes. Drain and set aside.
Add the potatoes, carrots, and peas to the tender beef and broth and return to a boil.
In a small dish mix the cold water with the cornstarch and immediately add to the boiling stock and stir until thickened. Turn off the heat.
Heat the oven 425 degrees F.
Cut the pastry to fit over the opening of your pot pie pan. Cut a small air vent out of the center of the dough disk.
Fill the pie pan with beef and sauce and cover with puff pastry disk.
Brush the dough with the egg and bake for 15-20 minutes until the filling is bubbly and the pastry is crisp.
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