1. In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

2. Add the ice water and pulse just until the dough begins to come together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

3. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes. Drain excess fat.

4. Add the onion, carrots, celery, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

5. Stir in the Worcestershire sauce, thyme, rosemary, and beef broth. Simmer for 15 minutes, until the filling has thickened. Season with salt and pepper to taste.

6. Preheat the oven to 375°F (190°C).

7. On a lightly floured surface, roll the dough out to 1/8-inch thickness. Cut out 6 circles using a 5-inch round cookie cutter.

8. Divide the meat filling evenly among the dough circles. Fold the dough over the filling and crimp the edges to seal.

9. Place the meat pies on a baking sheet and bake for 30-35 minutes, until the crust is golden brown.

10. Serve hot and enjoy!