In a Dutch oven, heat olive oil over medium-high heat. Add the beef cubes and brown on all sides.

Remove the beef and set aside. In the same pot, add onion, garlic, carrots, and celery. Sauté until softened.

Stir in tomato paste and cook for 1 minute. Return the beef to the pot.

Pour in the Guinness and beef broth. Add thyme, rosemary, salt, and pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 2 hours until the beef is tender.

Stir in frozen peas and remove from heat. Let cool slightly.

In a bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs.

Stir in ice water, a tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic, and refrigerate for 30 minutes.

Preheat the oven to 400°F (200°C). Roll out one disk of dough on a floured surface to fit the pie dish.

Place the rolled dough in the pie dish and fill with the beef mixture.

Roll out the second disk of dough and place it over the filling. Seal and cut slits for steam.

Bake for 30-35 minutes or until the crust is golden brown.

Let cool for 10 minutes before serving.