• Melt butter in a large saucepan over medium-hi heat. Sauté onion until softened, 4-5 minutes.

  Stir in all the spices. Add the cut-up stew meat. Cook and stir until the meat is no longer pink.

  Add in the carrots and peas.
• Stir in the flour, cook and stir until the meat is completely coated.

  Add the broth. Cook and stir until the mixture thickens and boils.

  Remove from heat.

Pastry

• Preheat oven to 400°.
• Mix the flour and salt in a bowl. Form a well.
• Measure the water and butter in a saucepan. Heat and stir until it comes to a boil and the butter is melted.
• Pour all at once into the flour and quickly stir together with a fork until mixed. The dough will be quite soft but will firm up as it cools.
• Lay out a piece of parchment paper. Place about ⅔ of the dough on the parchment and press into a circle with hands. Use a rolling pin to make smooth, rolling to about ¼" thick.

  Lay the pie pan face down on the dough and flip it the dough into the pan using the parchment paper. Gently press with fingers to fit. Trim the edges.
• Spoon the beef filling into the crust and spread evenly.
• Roll out the remaining dough into a circle using fingers and rolling pin large enough to cover the pie top.
• Whisk together the egg and water. Use a basting brush and brush the edge of the crust around the pie.
• Carefully flip the crust onto the top of the pie. Trim as needed. Pinch the crust together all the way around. Use fingers to press the edges.
• Use a knife to gently score a design on top. Cut a vent in the center.

  Brush with egg wash.
• Bake for 40-50 minutes until the crust is browned. Remove to a rack and cool for 10 minutes before serving.
• Eat hot or cold!