Preheat the oven to 400°F (200°C).

In a large skillet, heat a small amount of oil over medium heat. Add the chopped onions and sauté until they are translucent.

Add the minced garlic to the onions and cook for an additional minute, stirring constantly to avoid burning.

Stir in the ground beef, breaking it apart as it cooks. Incorporate paprika, Worcestershire sauce, and season with salt and pepper.

Once the beef is cooked through, mix in the frozen peas and carrots. Cook for an additional 2-3 minutes, then remove from heat and let cool slightly.

Roll out one pie crust and fit it into a 9-inch pie pan, then fill it with the meat mixture, spreading it evenly.

Cover the filling with the second pie crust, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.

Brush the top crust with the beaten egg, then place the pie in the preheated oven.

Bake for 25–30 minutes, or until the top is crispy and golden brown.

Allow the pie to rest for 10 minutes before slicing and serving.