Prepare the Crust Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Cook the Filling: In a large skillet, cook the ground beef over medium heat until it’s browned, breaking it into crumbles as it cooks. Drain any excess fat. Add the finely chopped onion, minced garlic, and finely diced carrot to the skillet. Cook until the vegetables are tender, about 5-7 minutes. Add the frozen peas, beef broth, Worcestershire sauce, salt, and pepper to the skillet. Stir well and let the mixture simmer for 5 minutes. Remove the filling from the heat and allow it to cool completely before assembling the pie.
Preheat Oven & Roll Out Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one portion of the chilled dough to fit a 9-inch pie dish. Carefully place the rolled-out dough into the dish, pressing it gently against the sides and bottom.
Fill and Top the Pie: Pour the cooled meat filling evenly into the pie crust. Roll out the remaining portion of the dough for the top crust. Carefully place it over the filling. Seal the edges by pressing the top and bottom crusts together (you can crimp them for a decorative finish). Trim off any excess dough. Cut a few slits on the top crust to allow steam to escape during baking.
Bake: Bake the meat pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve: Remove the meat pie from the oven and let it cool for a few minutes before slicing and serving
