In a skillet, melt the butter over medium heat. Add the onions, carrots, and potatoes, and saut? until softened, about 5-7 minutes.

Stir in the flour and cook for an additional minute.

Gradually add the beef broth, stirring constantly until the mixture thickens.

Add the corned beef, peas, Worcestershire sauce, thyme, and black pepper. Mix well and remove from heat.

In a mixing bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 400?F (200?C). Roll out one disc of dough on a floured surface to fit your pie dish.

Place the rolled dough in the pie dish and fill with the corned beef mixture.

Roll out the second disc of dough and place it over the filling. Seal the edges and cut slits in the top to allow steam to escape.

Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown.