Makes : 8 pies

Prep time : 20 minutes

Cook time : 25-30 minutes

Cut : Five Marys Dry-aged Ground Beef

You will need a jumbo large muffin tin or a mini pie tin.

Ingredients :

2 boxes refrigerated pie crusts (4 rolled crusts in total)

1 pound Five Marys Farms ground beef

1 medium sized onion, finely diced

1 tablespoon olive oil

2 large carrots, diced

3 gold potatoes, diced

1 sprig rosemary, leaves removed, finely chopped

Salt and pepper to taste

2 tablespoons flour

2 cups beef stock

For Egg Wash :

1 egg

1 tablespoon water

Instructions :

1. Preheat the oven to 350 degrees F.
2. Remove crusts from the fridge.
3. In a large skillet over medium-high heat, brown the ground beef and onions in the olive oil.
4. Add the carrots, potatoes, and rosemary.
5. Season with salt and pepper.
6. Once the potatoes are tender, add the flour.
7. Stir to coat the meat and veggies in the flour.
8. Add the beef stock and gently stir 4-5 minutes until the mixture has thickened.
9. Turn the heat off and prepare the muffin tin.
10. Using a large biscuit cutter or glass bowl, cut rounds to fit the tin.
11. Press the dough into the tin and fill with 1/4 cup of the meat filling.
12. Use the same cutter to cut and place another round on top of the meat mixture.
13. Press to seal the top and bottom crust.
14. Repeat this process until you’ve made 8 pies.
15. Bake 20 minutes.
16. Beat the egg and water, set aside.
17. Remove pies after 20 minutes and brush them with the egg wash.
18. Return to the oven 5-7 minutes until golden brown.
19. Allow pies to stand 60 minutes before serving if eaten by hand.
20. If serving in a bowl with a spoon, feel free to serve immediately.