1. Preheat your oven to 350°F (180°C).

2. Combine flour and salt in a large mixing bowl. Add cold butter and work it into flour using a pastry blender or your fingers until mixture resembles coarse crumbs.

3. Gradually add cold water stirring with a fork until dough comes together in a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

4. Roll out chilled dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Transfer to a 9x13 inch (23x33 cm) baking dish.

5. Whisk together eggs crème fraiche salt and pepper in a separate bowl. Add ground beef and mix well.

6. Pour meat mixture into pastry-lined baking dish and smooth the top.

7. Roll out remaining dough to same size as baking dish. Place on top of meat filling and press edges to seal.

8. Cut a few slits in top crust to allow steam to escape and brush with a little water.

9. Bake for 45-50 minutes or until crust is golden brown and filling is hot and cooked through.