Shepherds Pie Hand Pies

• Meat

  • 1/2 cup Beef gravy, canned
  • 1/2 lb Ground beef

• Produce

  • 1/2 cup Carrot
  • 1/4 cup Corn, frozen
  • 1 cup Onion
  • 1/4 cup Peas, frozen
  • 1 Yukon gold potato, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Worcestershire sauce

• Bread & Baked Goods

  • 2 boxes 4 rolls

• Dairy

  • 8 slices American cheese

• Liquids

  • 1 tbsp Water

Found on flavorite.net

Directions

• Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper.
• Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside.
• While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they’re cooked through, but not mushy, about 3–5 minutes. Drain and set aside.
• Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside.
• Whisk the egg and water together in a small bowl; set aside.
• On a lightly floured work surface, unroll one of the pie crusts. Using a 3-1/2″–4″ biscuit cutter, cut five rounds. Repeat with the remaining rolls of dough.
• On half of the rounds, place a generous Tbsp of filling in the center, leaving a 1/2″ border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork.
• Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.