Irish Beef Hand Pies

Step 1: Base ... Add the olive oil to a medium size skillet, I prefer non-stick for this recipe. Bring to medium heat and add the cabbage, onion, garlic, carrot, and potato. Cook for 5-7 minutes until the vegetables are slightly tender.

Step 2: Beef ... Then, add the beef and lamb to the vegetable mixture, breaking it up as it cooks - using a potato masher or fork works best. Once the meats start to brown; add the worcestershire, thyme, tomato paste, beef broth and water. At this point, the potatoes and carrots should be tender, and mash once again. Then, cover and cook another 5-10 minutes until everything is cooked through and the liquid has begun to evaporate. Uncover, mash again, to make sure everything is well combined, and cook another couple of minutes until there is no liquid left. This is NOT a chunky type of mixture; everything should be well mashed. The vegetables will literally become part of the meat mixture.

Step 3: Pie Crust ... Now, there are many different ways to make these. You can make these square shaped, triangle/wedge, or round, etc. I use a premade pie crust, so wedges work out just fine for this. It all tastes the same anyways, so it doesn't matter what shape you make it. Also, if you make your own crust, obviously you can make any size and shape you want.

Step 4: Lay the crust out on a lightly floured surface and roll the crust out; making sure to seal any folded edges and making the crust a bit thinner than it originally was. Do this with both crusts. One crust will be the base and the other the top. Then, using a knife or pizza cutter - cut the dough in half (from top to bottom), if looking at a clock it would be ... 12 to 6. Then make another cut, from 2-8; then, the last cut from 4-10. This will give you 6 equal wedges for each crust - or 6 nice size pies. If you want smaller pies (for lunch or snacking), you can cut your crust in 8 wedges.

Step 5: Pies ... Add approximately 1/2 cup of the filling to each wedge, you may have some extra filling. This recipe makes between 4-6 large stuffed pies. Any extra filling can easily be frozen. It is great in shepherds pie, over a baked potato, or in pot pie - So, it won't go to waste. Brush the edges of the pie crust wedges filled with meat mixture with the egg; then, top each wedge with another pie crust wedge and press over the filling - making a pie. The egg will help to stick the top and bottom crusts together. Make sure the press the edges together well; then, finish by using a fork to press the edge to give it a nice finished look. Cut 3 slits on the top of each pie and brush with more egg wash. Transfer to a baking sheet lined with parchment paper, foil, or a silpat.

Step 6: Bake ... Preheat the oven to 400 degrees and bake for 12-18 minutes on the middle shelf until golden brown.

Step 7: Serve ... I like to serve mine with a brown or beef gravy on the side, but it isn't necessary. You could use a store bought gravy, a packaged gravy, or you could make your own. Serving with gravy is optional. ENJOY! These are great for a game day or party, snack or lunch; or as a main course for dinner. These can also be frozen prior to cooking, or after cooking. They freeze really well.