Roll out the shortcrust pastry on a lightly floured surface to about 1/4 inch thick. Cut out circles to fit the pie tins and press them gently to form the base in the tins.

Sauté diced onions and minced garlic in oil over medium heat for 5-7 minutes until tender. Add lean ground beef and cook until browned for 8-10 minutes. Stir in beef broth and dried thyme, and simmer for 5 minutes until thickened.

Spoon the meat filling into the lined pie tins. Top each with additional pastry circles, sealing the edges to prevent leaking.

Preheat oven to 400°F (200°C). Whisk the egg in a small bowl and brush it over the tops of the pies.

Place the pies on a lined baking sheet and bake for 25-30 minutes until golden brown.

Cool for a few minutes before serving warm, optionally with ketchup or gravy.