Preheat oven to 425°F. Place first crust in the bottom of a 9-inch pie pan.

In 2-quart saucepan, melt butter and sauté onions until tender. Wisk in flour, thyme, rosemary, salt and pepper, cook 1-2 minutes until golden. Wisk in broth and milk gradually to combine. Add beef bullion, cook until bullion dissolves and sauce thickens. Stir in shredded beef, hash browns, and vegetables. Add mixture to the pie plate with the bottom crust. Top with second crust; seal edges. Pierce the top crust to allow steam to escape.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.