To make the crust: Cut the butter into small cubes. Add to a stand mixer with paddle attachment with the flour. Mix on low until it looks like wet sand. (Alternatively, if you don’t want to use a mixer, use your hands, and coat the flour in the butter). Add in all the water and mix on low just until a dough forms, do not overmix.

Form the dough into 2 portions, one being about double the size of the other (the top should weigh about 170 grams and the bottom should weigh about 311 grams). Form into disks and wrap in plastic wrap. Refrigerate for at least 6 hours or overnight.

To make the beef: Trim fat and cut beef into cubes 1-inch cubes and salt and pepper.

Slice carrots and dice onion, add to a bowl. Set aside.

Cut potato into 1-inch cubes (I leave skin on, but you can peel if you prefer no skin).

Add potatoes, cover, and simmer for 45 minutes, until potatoes are soft when poked with a fork.

Preheat the oven to 350°F.

Add in carrots and onion, stir it up, cover and turn heat off. The onions and carrots will steam enough like this.

Grease a pie pan well with butter or ghee.

Add the beef mixture and spread evenly.

Top with the top pie crust and crimp the pie around the edges to seal in the filling. Fold over the excess pie dough to create a crust and flute the edges.

Crack the egg and whisk, using a pastry brush, brush the top of the pie crust with the egg.

Bake for 1 hour and then turn the heat up to 400°F and bake for an additional 10 to 15 minutes, or until the crust is golden brown to your liking.

Let rest for about 10 to 15 minutes before serving.