Ingredients

Cooking spray, for muffin tin

2 tbsp. all-purpose flour, plus more for work surface

2 lb. sheets refrigerated pie crust

1 tbsp. extra-virgin olive oil

1 large onion, chopped

2 Carrots, peeled and chopped

2 cloves garlic, minced

1 lb. ground beef

1 c. frozen peas

1 c. frozen or canned corn

2 tbsp. butter

1/2 c. low-sodium beef broth

1 1/2 c. prepared mashed potatoes

Chopped fresh parsley, for garnish

Preparation

Step 1Preheat oven to 375º and coat a muffin tin with cooking spray. Lightly flour a work surface. Using a glass, cut pie crust into rounds for your muffin tin. Place pie crust in each cup and gently press down. Step 2Bake until lightly golden, 6 to 8 minutes. Heat broiler.Step 3Meanwhile, make beef mixture: In a large skillet over medium heat, heat oil. Add onion, carrots, and garlic and cook until softened, 5 minutes. Add ground beef and cook until no longer pink, 5 minutes more. Drain fat.Step 4Stir in frozen peas and corn and cook until warmed through, 3 minutes more.Step 5Move mixture to one side of skillet and melt butter in empty side. Add flour and whisk until combined and golden, 1 minute, then pour in beef broth.Step 6Combine with mixture and cook until thickened, 3 minutes. Step 7Fill baked pie crusts with ground beef mixture and top with a big spoonful of mashed potatoes.Step 8Broil until golden, 5 minutes. Step 9Garnish with parsley and serve.