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In a large pan, heat up a bit of oil over medium high heat. Cook the onions until just translucent, about 2-3 minutes. Add the beef and cook, breaking up. When browned, sprinkle on the flour and stir in. Add the beef broth or water, stir and cook until reduced. Add the Worcestershire sauce and broccoli. Cook until the broccoli is bright green. Season with salt and pepper and remove from the pan and let cool, completely.
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Cut out 4 inch rounds from the pie crust, as many as you can (you most likely will have leftover filling). Brush the egg wash around the edge of the crust and place a heaping tablespoon of filling, topped with a slice of cheddar in the middle of the pie crust circle. Top with another round of pie crust and use a fork to crimp the edges. Repeat until all your pie crust rounds are used.
Poke some holes or cut an X into each pie. Brush with the egg wash and bake for 20 minutes or until golden brown. Enjoy!