to taste seasoningssalt, pepper, garlic salt, onion powder
1/2tspthyme
1/4tspmarjoram
1/2cupdiced onion
1/2cupdiced carrots
1/2cupdiced celery
1/2cupfrozen peas
1cupdiced portabella mushroom
1/2cupred wine
1cupwater
1tspbeef bouillon pasteor equivalent
1/2cupcorn starch slurry
5-6cupsprepared mashed potatoes
sprinkle paprika
Instructions
Brown ground beef with onion, celery, carrots, and mushrooms. Season with salt, pepper, garlic salt, onion powder, thyme, and marjoram.
Add garlic, cook 1 minute. Drain excess fat. Add 1/2 cup of red wine. Cook, simmering, for 2 minutes. Add frozen peas and 1 cup of water plus beef bouillon.
Cook for 4-5 minutes, and add corn starch slurry. Let thicken to desired consistency. Remove from heat and let cool.
Place pre-shaped pie crusts into mini pie maker and press down with tool. Fill with ground beef mixture, and top with prepared mashed potatoes, piping on with a snipped ziplock baggie.
Turn on pie maker and close lid. Cook for 10-15 minutes, or until crust is golden brown and top has formed a slight crust.