Pulse the butter, flour, and salt in a food processor until the mixture resembles coarse sand, with some small lumps of butter (no larger than pea-sized) remaining. This will probably take 15 to 20 (1-second) pulses.

Feed one tablespoon of ice water at a time through the feed tube of the food processor, pulsing 4 to 5 times after each addition. Stop adding water when the mixture begins to form large clumps and pulls away from sides of the food processor bowl.

Dump the mixture onto a work surface and push it together into a big lump using your hands. Evenly divide the dough in half and then in quarters. Quickly form the sections into 8 balls and flatten them into disks. Place each disk in a plastic baggie or wrap it in plastic wrap, and refrigerate for at least an hour and up to 4 days. Remove the dough from the refrigerator 3 to 4 minutes ahead of time so that it just starts to soften and is easier to roll.

Brown ground beef and onion in a skillet.

Add garlic, salt, pepper, Worcestershire, and Dijon.

Stir in cream of mushroom soup and cook 2–3 minutes until thick.

Let cool 5–10 minutes.

Flour and roll out pie crusts, transfer to a lined baking sheet.

Spoon the beef mixture into the center, shaping into a loaf/log.

Place second pie crust on top.

Crimp edges tightly with a fork or fingers.

Cut an X on top for steam.

Brush the top crust with beaten egg.

Bake 35-40 mins at 375.

In a small saucepan over medium heat, melt the butter.

Add garlic and cook 30 seconds (don’t brown).

Whisk in cream of mushroom soup and beef broth until smooth.

Add Worcestershire, black pepper, and herbs if using.

Stir in heavy cream or milk.

Simmer 5–7 minutes until warm, smooth, and pourable.

Pour on pies before eating.