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In a large bowl, combine the flour, salt, and sugar. Add the melted butter and mix until the mixture resembles coarse crumbs.
Gradually add cold water, a little at a time, until the dough comes together. Knead gently to form a dough ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Meat Filling:
In a large pan, heat a little oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add the ground beef and cook until browned, breaking it up into small pieces.
Stir in the grated carrot, peas, tomato paste, beef broth, Worcestershire sauce, dried thyme, salt, and pepper. Simmer the mixture for 10-15 minutes until the sauce thickens.
Assemble the Pie:
Preheat the oven to 375°F (190°C).
Roll out half of the pie dough on a floured surface and fit it into a pie dish. Fill with the meat mixture.
Roll out the remaining dough and place it on top of the pie. Seal the edges by pinching them together and trim any excess dough.
Cut a few slits in the top to allow steam to escape. Brush the top crust with the beaten egg.
Bake:
Bake the pie for 30-40 minutes, or until the crust is golden brown and crispy.
Serving and Storage Tips:
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