Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Stir in the flour, salt, pepper, and thyme. Cook for another minute.
Gradually add the beef broth, stirring constantly until the mixture thickens. Remove from heat and set aside.
In a mixing bowl, combine the flour and salt for the pastry. Cut in the cold butter until the mixture resembles coarse crumbs.
Add cold water, a tablespoon at a time, until the dough comes together. Divide the dough in half.
Roll out one half of the dough and fit it into a pie dish. Add the meat filling.
Roll out the second half of the dough and place it over the filling. Seal and crimp the edges.
Cut a few slits in the top crust to allow steam to escape. Bake for 45-50 minutes, or until the crust is golden brown.
Let the pie cool for a few minutes before serving. Enjoy!