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INGREDIENTS
- 1
- pound lean ground beef
- 1
- small onion, finely diced
- 2
- carrots, finely chopped
- 3
- cloves garlic, minced
- 2
- sprigs fresh thyme, leaves removed
- 1
- Tablespoon Muir Glen tomato paste
- 1
- Tablespoon all-purpose Gold Medal flour
- 1
- cup frozen peas
- 3/4
- cup Guinness beer
- 1/2
- cup freshly chopped parsley
- 2
- pinches coarse salt and freshly ground pepper
- 2
- refrigerated Pillsbury pie crusts
- 1
- egg, lightly beaten
DIRECTIONS
- Preheat oven to 375.
- Heat a medium skillet over medium high. Add the beef and cook until browned, breaking up with a wooden spoon, about 6 minutes.
- Add the diced onion, carrots and garlic. Saute 4 minutes or until the veggies soften. Toss in a pinch of salt and pepper.
- Add the fresh thyme, the tomato paste and the flour. Toss to combine.
- Add the beer and worcestershire sauce. Give another stir to combine. Continue to cook another 2 minutes, until the mixture thickens a little.
- Toss in the parsley and give it a taste. Season with salt and pepper accordingly.
- Roll out the pie crusts onto a work surface. Using a cookie cutter or large glass, cut out circles. I was able to get 6 circles at first. I combined the remaining dough for an additional 3 circles. Using your finger or small brush, brush a little of the egg wash around the edges of each round.
- Spoon the filling in the center of each round. Roll over the dough and pinch to seal. Using a fork, press the edges to give it a ridged look. Using a small paring knife, cut small slits to let steam out.
- Finally, brush the tops of the pies with the egg wash. Bake about 25 minutes, or until golden brown. Let rest a few minutes and serve!
source : tablespoon.com
