In a large skillet, over medium heat, add two tablespoons of butter and two tablespoons of olive oil. Once heated through and butter begins to sizzle, add the diced onions and carrots. Sauté for about 5 minutes or until the onions are translucent, stirring occasionally. Add in the garlic and cook for about one minute, stirring so the garlic doesn’t burn. Add in the ground meat. Break it up and cook through. Drain if needed. Add the flour and stir to combine. Cook for one minute. Add the chicken stock, tomato paste, Worcestershire sauce, thyme, salt and pepper. Stir to combine. Let the mixture simmer and thicken. About 5 to 7 minutes. Once thickened, stir in the corn and peas. Gently combine.