Preparation

• In a mixing bowl, combine the flour and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough forms a cohesive ball. Divide into discs, wrap, and chill for 20 minutes.
• Heat olive oil in a skillet over medium heat. Brown the lamb or beef cubes for 4 to 5 minutes, then add onion, potatoes, and carrot. Cook for an additional 3 minutes.
• Sprinkle the flour over the mixture and stir well. Pour in beef stock and Worcestershire sauce, add thyme, salt, and pepper. Simmer for 8 to 10 minutes until thickened, then stir in peas and cool slightly.
• Preheat oven to 375°F (190°C). Roll out one disc of pastry to fit a 9-inch pie dish, line the dish, and spoon in the filling. Roll out the second disc and place over the filling, sealing the edges.
• Cut slits in the top crust and brush with beaten egg. Bake for 35 to 40 minutes until the crust is golden and filling is bubbling.
• Let the pie rest for 10 minutes before slicing and serving warm with sides like green salad or roasted vegetables.