Step 1

With a cheese grater, grate the frozen butter. When the entire stick has been grated, transfer the butter back to the freezer to stay cool.

Step 2

Cut the vegetable shortening with a knife.

Step 3

Sift the flours and salt in a large glass bowl.

Step 4

Pour water into a glass with ice cubes.

Step 5

Remove the butter from the freezer.

Step 6

Using a dough blender or a fork, cut the butter and shortening into the flour mixture until the fats appear to be the size of peas and the texture of wet sand.

Step 7

Drizzle half of the water on top of the flour-butter mixture. Using a plastic spatula, lightly fold the flour over the liquid. (Do not stir!)

Step 8

Pour in the ¼ of the remaining water and repeat.

Step 9

When ready, the dough should just hold together when pressed, and you should be able to see flecks of butter in the crust. If necessary, add additional cold water until you reach the desired consistency.

Step 10

Form the dough into a round and wrap tightly in plastic wrap.

Step 11

Refrigerate at least one hour.

Step 12

Scrub potatoes clean and peel, if desired. Dice into ½” cubes to make for quicker cooking.

Step 13

Place all diced potatoes in saucepan. Cover with water. Add a pinch of salt.

Step 14

Heat over high heat, and bring to a boil.

Step 15

Boil until the potatoes are fork tender. (This is when you can touch the potato with a fork, and the fork slides right in.)

Step 16

Remove from the heat and drain in a colander.

Step 17

Place the diced potatoes back into the saucepan.

Step 18

Add the butter, milk, salt and pepper. Mash with a fork or potato masher, stirring until the desired consistency.

Step 19

Season with beef with salt and pepper. Toss in the unbleached all-purpose flour.

Step 20

In the Instant Pot, set to Sauté (Normal) for 15 minutes.

Step 21

Add the oil and brown the beef on all sides.

Step 22

About 8 minutes in, add the chopped onion and carrot.

Step 23

When the setting turns off, deglaze the pan with beer.

Step 24

Place the lid on the Instant Pot and seal the valve.

Step 25

Set to Pressure Cook (Normal), and set the timer for 20 minutes.

Step 26

When the cook has completed, release the pressure and steam.

Step 27

Remove the beef and vegetables from the sauce.

Step 28

Set to Sauté (Normal) for 10 minutes.

Step 29

In a small bowl, make a slurry of flour and water.

Step 30

Pour into the cooking liquid in the Instant Pot.

Step 31

Cook until thick and glossy, then turn off heat and cover until time to enjoy.

Step 32

IF making the gravy in advance, you can reheat it in the microwave and add additional water if it’s too gelatinous.

Step 33

On a flat, floured surface, roll out the dough using a rolling pin until ¼” thick.

Step 34

Using a round cookie or biscuit cutter, cut the dough into 2” rounds. (Or however large/small rounds you’d like. I don’t recommend going smaller than 2”.)

Step 35

Dollop mashed potato onto half of the rounds, then the filling. (If you’re making smaller hand pies, I suggest 1 tablespoon of potato to 2 tablespoons of filling. If you’re making bigger ones, 2-3 tablespoons of potato and 2-3 tablespoons of filling.)

Step 36

Using the other half of the rounds, top the filled dough. Press together using your fingers, then seal using a fork’s tines.

Step 37

Repeat the process until all the hand pies have been made.

Step 38

Using the fork, poke a few holes into the top of the hand pies.

Step 39

Brush with the egg.

Step 40

Transfer the hand pies to a baking sheet lined with a nonstick baking mat OR parchment paper.

Step 41

Place the baking sheet in the freezer until baking time. (This can be done well in advance OR can be done to keep the pies chilled while the oven preheats.)

Step 42

Preheat the oven to 350°F.

Step 43

When the oven is preheated, place the baking sheet inside.

Step 44

Bake 25-35 minutes, or until the hand pies are golden brown. (Bake time will vary depending on the size, so keep an eye on yours!)

Step 45

Enjoy warm with the gravy, made above!