Start by combining all-purpose flour and cold butter with shortening in a large mixing bowl. Use a pastry cutter or your fingers to create a crumbly texture. Once the mixture resembles coarse crumbs, form it into two disks. Wrap each disk in plastic wrap and chill in the refrigerator for at least 30 minutes to help the fat solidify and create that flaky crust.

In a large skillet, brown the ground beef over medium-high heat for about 6-8 minutes until it's fully cooked and crispy, breaking it apart with a spatula. Drain excess fat, and transfer the beef to a bowl.

Using the same skillet, add diced yellow onions, carrots, and celery to the pan and sauté over medium heat for about 5-7 minutes. Stir frequently until the vegetables are softened and fragrant. Add minced garlic and tomato paste; cook for an additional 2 minutes.

Pour in red wine and scrape the bottom of the skillet to lift those delicious browned bits. Allow the wine to simmer for about 3-4 minutes until it reduces slightly.

Return the cooked ground beef to the skillet with the sautéed vegetables. Add beef broth, Worcestershire sauce, fresh thyme, and bay leaves, stirring to combine everything well. Let this mixture simmer for 10 minutes, allowing the flavors to deepen.

Transfer the filling to a large bowl and allow it to cool completely for about 15-20 minutes.

Preheat your oven to 425°F (220°C). Roll one pastry disk on a floured surface to fit your pie dish. Add the cooled filling into the crust, spreading it evenly. Roll out the second disk and place it over the filling, sealing the edges by crimping them. Cut a few slits in the top crust for steam to escape.

Bake the meat pie in the preheated oven for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes.