In a small bowl, combine the active dry yeast with 1/4 cup warm water. Let it sit for 5 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and cold butter. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.

Add the yeast mixture and the remaining water to the flour-butter mixture. Mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth. Place it back in the bowl, cover with a cloth, and let it rise for 1 hour or until doubled in size.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent.

Add the ground beef to the skillet and cook until browned. Drain any excess fat.

Stir in the carrots, red bell pepper, zucchini, and tomato paste. Cook for an additional 5-7 minutes until the vegetables are tender.

Season the mixture with salt, black pepper, and ground cumin. Mix well and let it simmer for another 5 minutes. Remove from heat.

Preheat the oven to 375°F (190°C).

Divide the dough in half. Roll out one half to fit the bottom of a greased pie dish.

Spoon the beef and vegetable mixture onto the dough in the pie dish, spreading it evenly.

Roll out the remaining dough and place it on top of the filling. Seal the edges and cut slits on the top to allow steam to escape.