Roll out the shortcrust pastry on a floured surface until 1/4 inch thick. Cut circles for pie tins and preheat oven to 400°F (200°C).

Sauté chopped onions and minced garlic in a skillet for 5 minutes. Add ground beef and cook until browned, about 7-10 minutes. Stir in beef broth and dried thyme; simmer for 5 minutes.

Line pie tins with pastry, fill with meat mixture, cover with another pastry circle, and crimp edges to seal.

Beat an egg for the wash and brush on top of each pie for a glossy finish.

Bake on a parchment-lined baking sheet for 25-30 minutes or until golden brown.

Let cool for a few minutes on a wire rack before serving with ketchup or gravy.