Ingredients

The following ingredients have 6 Servings
  • 2 medium russet potato
  • 1/4 cup milk
  • 1 cup flour, all-purpose
  • 1 cup flour, whole wheat
  • 1/2 teaspoon salt
  • 2/3 cup coconut oil
  • 5 tablespoon water
  • 1/2 pound beef, ground, 95% lean
  • 1/3 cup, chopped onion
  • 1/2 teaspoon salt
  • 1 tbsp ketchup
  • 2 teaspoon Worcestershire sauce
  • 1/3 cup green peas, frozen
  • 1/3 cup chopped carrot
  • 1/3 cup, pieces or slices mushrooms, white

Instruction

  • Peel and cube potatoes. Add to a pot of boiling water; cook for 10-15 minutes, until tender. Drain and mash with the milk.
  • Meanwhile, using a pastry blender or food processor combine flours, salt, and coconut oil.  The coconut oil should be soft, but not melted! Add 1 tablespoon of COLD water at a time until the pie crust comes together.
  • Lightly grease a muffin tin.  Make 12 little dough balls. Roll out each one and press into each well of your muffin tin.
  • Preheat oven to 375 degrees.
  • Place a large skillet over medium heat and add ground beef.  Use a wooden spoon to break the meat into little pieces.  Add onions and salt; continue to cook for 3 minutes.
  • Add ketchup, Worcestershire sauce, peas, carrots and mushrooms.  Stir and let cook until the beef is cooked through.
  • Distribute meat filling into all the mini pie shells and then top with mashed potatoes.  Since the pies won't rise, you can pile them high!  They may sink a little while baking.
  • Bake for 15-20 minutes; let cool for 5 minutes in muffin tin before removing. Serve!