Beef Wellington Potpie

I originally saw a version of the recipe in a Williams and Sonoma catalog I received in the mail. I streamlined it and added more accessible ingredients. Not hard and makes you look like a real pro in the kitchen!
1 sheet puff pastry
1# beef sirloin cut in cubes
1/2 onion, chopped
1/4 c. chopped bacon
1# mushrooms, sliced
1/4 c. shredded carrot
1 c. peas
1 t. thyme
2 cans beef consomme
1/2 c. flour
1/2 c. red wine
i bay leaf
1/4 c. chopped parsley
1 egg mixed with 1 T. water (this is called a "wash")
Put about 2 T. olive oil in a large poet and heat over medium heat. Add beef, onions, and mushrooms. Cook for 10-15 minutes. Add flour, mix well. Add wine and consomme. Add parsley, thyme and bay leaf. Cook over medium heat for 25 minutes. Pour into a large pie plate.
unroll puff pastry. With a sharp knife make diagonal lines across the top one way and then the other, making a diamond pattern. Set the pastry on top of the filling and over edge of pie plate. Pinch edges around pie plate. Using a pastry brush, brush egg wash on top of the puff pastry dough.

Set on a cookie sheet and bake at 400 for 30 minutes.