Steak and Carrot Pie

Combine the dry ingredients - specifically, two and three-quarters cups of flour and a pinch of kosher salt - in a large mixing vessel. Use a pastry blender or your fingers to break down the lard into the flour mixture until it resembles a coarse, textured consistency. Gradually add ice water, one tablespoon at a time, mixing the ingredients together until they form a cohesive ball. Set the dough aside to chill while you prepare the filling.

Prepare the filling by combining two and a half tablespoons of flour, a pinch of thyme, paprika, pepper, ginger, and allspice in a bowl. Coat steak pieces with the seasoned flour mixture and set them aside.

Heat a generous amount of olive oil in a skillet over medium-high heat. Add the seasoned steak and onion to the skillet, stirring constantly until the onion has softened and turned translucent and the steak is browned on all sides. This should take approximately 10 minutes. Pour in beef broth and red wine, then simmer the mixture until it thickens, about 20 minutes.

Roll out one of the pastry crusts on a lightly floured surface to fit a 10-inch pie plate. Place the crust into the pie plate, cover it loosely with plastic wrap, and refrigerate for later use. Roll out the top crust for the pie and set it aside.

Add potatoes and carrots to the skillet, stirring them into the beef mixture. Simmer until they are tender, about 20 minutes. Remove from heat and allow to cool slightly, about 10 minutes.

Preheat your oven to 400 degrees F (200 degrees C). Transfer the cooled beef mixture to the pastry-lined pie plate. Sprinkle with the remaining pinch of thyme, then cover the mixture with the top crust and crimp the edges to seal. Cut vents in the crust or prick it with a fork to allow steam to escape.

Bake the pie in the preheated oven until the crust is golden and the filling is bubbly, about 30 minutes.