• Preheat the oven to 400°F (200°C).

For the Filling:

• In a large skillet, brown the ground beef over medium heat. Drain off the excess fat and set the beef aside.
• In the same skillet, sauté the onion and garlic until they are tender.
• Add the flour to the skillet and cook for 1-2 minutes.
• Gradually stir in the beef broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper.
• Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes.
• Add the cooked beef and mixed vegetables to the skillet, and stir to combine.

For the Pastry:

• In a separate bowl, combine the flour and salt for the pastry.
• Cut in the chilled butter until the mixture resembles coarse crumbs.
• Gradually add ice water until the dough comes together in a ball.
• On a lightly floured surface, roll out the pastry dough to a thickness of 1/8 inch.
• Cut the pastry into 8 rounds, using a biscuit cutter or large glass.
• Press each pastry round into a greased muffin tin.
• Spoon the beef mixture into the pastry-lined muffin tins.
• Cut out 8 more rounds of pastry, and place them on top of the beef mixture, crimping the edges to seal.
• Cut a small slit in the top of each pie to allow steam to escape.
• Bake the pies for 20-25 minutes or until the crust is golden brown.