Adjust oven rack to lower third position. Preheat oven to 350ºF (177ºC). 

Trim any excess gristle/fat off your roast. Cut into bite-sized pieces, dry of any excess moisture with paper towels. Place cubes in a bowl and generously season with salt and pepper. 

Heat 2 tablespoons oftallow or oil in a Dutch oven, over medium-high heat, just until smoking. Brown half themeatin batches, and make sure not to overcrowd the pan.Set aside once nicely browned. 

Add the remaining 2 tablespoons oil/tallow to the Dutch oven and reduce heat to medium. Stir in mushrooms (4 ounces), onion (1), carrots (2),andall your seasoning (salt, pepper, onion, garlic powder)andsauté until vegetables are softened for about 5 minutes. Be sure to stir the bottom of the pan to scrape up any browned bits. 

Add tomato paste (2 tablespoons) and garlic (1 tablespoon) and cook, stirring constantly, until fragrant, about 30 seconds. 

 Sprinkle flour (3 tablespoons) over vegetablesand stir to coat. Cook for 1 minute, stirring constantly. 

Pour in the wine (1/2 cup)and cook for 1 minute, stirring constantly. 

Add broth (1 1/2 cups), bay leaf (1), andhoney (1 tbsp) until combined. Addmeat andbring it to simmer.Cover it andplace it in the oven. Cook untilmeat is tender, about 1 1/4 - 1 1/2 hours. 

Take the filling out of the oven and increase the oven temperature to 400ºF (204ºC). Discard bay leaf. Stir in peas (1 cup) and 1 teaspoon chopped thyme. Taste the filling and adjust salt and pepper if needed. Letthe filling cool, uncovered, for 30 minutes, then pour the filling into the 9-inch deep-dish pie plate. 

Brush the rim of the pie plate and the interior lip of the pie plate with egg (1). Place pie crust over the filling so the dough overhangs the edges of the pie plate slightly. 

Fold the overhanging pie dough inward so the folded edge is flush with the inner edge of the pie plate. Crimp dough evenly around the edge of the pie using your fingers. 

Make a 1/2-inch hole in the center of the pie. Cut six 1/2-inch slits around the hole, halfway between the center and edge of the pie. Brush the crust with the remaining egg, then season with salt, pepper, andremaining 1/2 teaspoon chopped thyme. 

Place pie on a rimmed baking sheet and bake until crust is golden brown, about 30 minutes. Transfer pie to cooling rack and let cool for 20 minutes. Serve.