Combine flour, sugar, salt and baking powder in a bowl.
Mix in a circular motion with a fork. Chop VERY cold butter and shortening into 1/2 inch squares. Place them all over the mixture and mix again with your hands. Mixture should resemble bread crumbs. Make a hole in center of the bowl and beat two eggs and add them to the middle-most part of the mixture. Mixture should now resemble wet or Kinetic sand. Add water and the milk, and knead the dough, so the dough can began to shape. Place dough back in mixture bowl, cover with a plastic wrap and place it in the fridge for 30 minutes.
Peel and chop up potato and onions. Chop up your scotch bonnet peppers and take the seeds and the membrane out.
Remove dough from fridge and cut it in 8 equal sections. Feel free to cut in less or more sections depending on your preference and how much meat you prefer in your pie!
Line your pan with olive oil and add the onions. Add the ground beef and scotch bonnet pepper and cook thoroughly until the meat is thoroughly cooked. Add chicken broth so that the ground beef doesn't dry up. Add your thyme, salt and chicken bouillon. Lastly add your chopped potatoes. Lower the heat and add the potatoes. Once the potatoes have cooked, add 1/4 flour and briskly stir it in so it only thickens the meat and potato filling. Cover and set aside.
Preheat oven to 350 degrees. Roll out one section at a time, shape it with a cereal bowl and add the filling. Put 2-3 tablespoons of meat and potato mixture in the center of the piece of dough you're working with. Fold one half of the dough over the other and seal it with a forked grooves or you can even use a dough press. Complete process for all pieces of dough. Place pies on a non-stick baking tray. Make ever so slight grooves in each pie to help with the baking process. Once you have filled all of your sections, glaze the top halves of your meat filled sections with one beaten egg and pop it in the oven for 45 min.
Serve warm and Enjoy!