Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking.

Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. This should take about 5 minutes.

Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, which will take another 2-3 minutes.

Mix in the vegetables, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well and let the mixture simmer for roughly 5 minutes until everything is heated through.

Roll out the pie crusts on a clean surface. Cut them into circles large enough to line mini pie pans.

Place the crusts in the mini pans, filling each with the beef mixture generously.

Cover each pie with another layer of pie crust, sealing the edges by crimping them with a fork.

Cut slits on top of each pie to allow steam to escape, and brush with the beaten egg for a nice golden finish.

Bake for 20-25 minutes or until the crust is golden brown.

Allow to cool slightly before serving, and enjoy!