Prepare the pastry by rolling out the shortcrust pastry on a lightly floured surface until it’s about 1/4 inch thick.

In a skillet over medium heat, sauté chopped onions and minced garlic in a splash of oil until tender and fragrant, taking about 3-4 minutes.

Add the lean ground beef, cooking until it browns completely, roughly 5-7 minutes. Pour in the beef broth and sprinkle the dried thyme, allowing the mixture to simmer until it thickens for about 10 minutes.

Take the circles of pastry and line each pie tin, gently pressing the dough into the edges. Spoon in the savory meat mixture, filling generously but leaving space at the top.

Cover each pie with another pastry circle, then crimp the edges with a fork to seal them tightly, ensuring no filling escapes during baking.

Prepare an egg wash by beating an egg in a small bowl. Brush the tops of the assembled British meat pies with this wash.

Preheat your oven to 400°F (200°C). Place the prepared meat pies on a parchment-lined baking sheet, ensuring they are spaced evenly apart. Bake for 25-30 minutes.

Once baked, remove the pies from the oven and let them cool for a few minutes before serving.