Shepherd's Pie Hand Pies

Ingredients

• 1 ½ cups mashed prepared potatoes
• 1 teaspoon black pepper, divided
• 1 teaspoon olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 lb 90/10 ground beef
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons flour
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh parsley
• 1 teaspoon dried thyme
• 4 pie crusts, rolled to ⅛” thick
• 2 tablespoons melted butter

Preparation

1. Add ¼ teaspoon pepper to mashed potatoes and set aside. Heat oil in large skillet over medium. Add onion and carrots to pan. Cook for 4 minutes, then add beef and cook until no longer pink. Add garlic.
2. Season beef mixture with salt and pepper then add Worcestershire sauce, garlic powder, onion powder, flour, water, and peas. Cook for two minutes, stirring often until thickened. Stir in parsley and thyme.
3. Preheat oven to 400˚F. Cut dough into 4”x3” rectangles. Or cut "6x4" rectangles. Place a dollop of mashed potatoes in one rectangle then top with beef mixture, leaving a border along the edge to seal. Dip finger in bowl of water and run it along the edges. Place second rectangle on top or fold over if using longer rectangle. Press all the way around to seal the two pieces together.
4. Place on lined baking sheets and brush with melted butter, paying attention to the edges. Bake for 25-30 minutes. Serve with gravy, ketchup, or horseradish.