Preheat oven to 400 degrees. Whisk together flours and salt in a bowl. Stir in oil until clumps form.

Add 8–10 tablespoons of ice cold water 2 tablespoons at a time, until dough holds together. Shape into a ball, cover with damp towel or plastic wrap and set aside.

Stir together all spices in a bowl and set aside. Heat oil in a large skillet over medium-low heat.

Add onion, carrot and garlic and sauté until onion is clear and vegetables are tender. Move mixture to the side of the skillet and add the spices.

Toast for about 30 seconds and then stir all together adding the peas and broth to the mixture. Fold in the potatoes and season with salt to taste.

Pour filling into an 8 x 12 x 2 ½” casserole dish that has been sprayed with a non-stick cooking spray. Roll out dough to fit top of casserole dish and carefully place on top.

Crimp edges with fingers and make a couple of slits in the top with a knife to vent steam while baking. Bake in a 400-degree oven for 40–50 minutes until crust is golden.

Remove from oven and serve hot.