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Preheat oven to 350°F and remove crusts from refrigerator. Set aside.
In a large skillet over medium-high heat, brown ground beef and onion until no longer pink.
Add carrots, potatoes, rosemary, and thyme. Season with salt and pepper and cook until potatoes are tender.
Stir in flour and slowly add beef stock. Cook until mixture has thickened, stirring frequently, 4-5 minutes.
Remove from heat and set aside.
Using a large biscuit cutter or glass bowl, cut pie crust into rounds that fit muffin tin.
Press dough into each muffin tin well and fill with ¼ cup of meat filling.
Place another round of dough on top of meat mixture and press to seal bottom and top crust. Repeat, should make 8 pies.
Bake 20 minutes.
Whisk together egg and 1 tablespoon water. Remove pies from oven and brush with egg wash. Return to oven until golden brown, 5-7 minutes more.
Allow to rest 1 hour before serving if eaten by hand. Enjoy!