Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add beef and cook until browned.
Add carrots, peas, and potatoes. Cook for 5 minutes.
Stir in flour, salt, and pepper. Cook for 2 minutes.
Gradually add beef broth, stirring constantly. Bring to a boil, then reduce heat and simmer for 10 minutes.
In a mixing bowl, combine flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, until dough forms.
Roll out dough on a floured surface. Place filling in a pie dish and cover with dough. Cut slits in the top to vent.
Bake for 30-35 minutes, or until crust is golden brown.