Roll out the shortcrust pastry on a floured surface until it's about 1/4 inch thick. Use a round cutter to cut circles that will fit into your pie tins, ensuring a snug fit.

In a skillet, sauté the onions and garlic over medium heat until they’re tender and fragrant, about 5 minutes. Then, add the lean ground beef and cook until browned, breaking it up as you go. Stir in the beef broth and thyme, simmer until thickened, roughly 10 minutes.

Line your pie tins with the pastry circles you cut earlier. Fill each with the savory meat mixture, leaving a small border. Place another pastry circle on top, crimping the edges with a fork to seal them securely.

Preheat your oven to 400°F (200°C). Brush the tops with beaten egg for that mouthwatering golden color. Bake on a parchment-lined baking sheet for 25-30 minutes, or until the crust is golden brown and flaky.

Allow the pies to cool slightly before serving. They’re delicious on their own or with a side of ketchup or gravy for dipping!