In 10-inch skillet, heat oil over medium-high heat. Add beef; season with 1/2 teaspoon salt. Cook 3 to 5 minutes until browned, stirring frequently to break up beef. Add onions and carrot; cook 3 to 5 minutes or until softened. Stir in peas, thyme and garlic; cook 1 minute.
Reduce heat to medium-low. Stir in tomato paste. Add flour; cook and stir 1 minute. Add beer; cook and stir 1 minute or until beer thickens. Stir in Worcestershire sauce and sugar. Season to taste with additional salt. Remove from heat; cool 10 minutes.
Meanwhile, heat oven to 375°F. Line cookie sheet with foil.
Unroll pie crusts on work surface. Using 4-inch round cookie cutter, cut 8 crust rounds.
In small bowl, beat egg and water with fork until well blended. Brush small amount of egg mixture around edge of each crust round.
Spoon 1 to 2 tablespoons cooled beef mixture onto half of each crust round. Fold untopped crust over beef mixture (pies will be full). Press edges with fork to seal. With knife, cut 3 small slits in tops. Place on cookie sheet.
Bake 18 to 24 minutes or until golden brown. Cool 10 minutes before serving.