Prepare the pastry by rolling out your shortcrust pastry on a floured surface until it's about 1/4 inch thick. Cut circles to line your pie tins and chill them in the fridge.

In a skillet, sauté the diced onion and minced garlic until soft. Add the lean ground beef and cook until browned. Pour in the beef broth and mix in the thyme, simmer until thickened.

Spoon the meat mixture into the lined pie tins, top with pastry circles, crimp edges to seal, and cut small slits for steam to escape.

Whisk an egg and brush it over the top of the pies for a golden finish.

Preheat oven to 400°F (200°C). Bake the pies for 25-30 minutes until golden brown.

Let the pies cool before serving with ketchup or gravy.