Mini Shepherd's Pies

Preheat oven to 350 degrees F (180 degrees C).

To make the pie crust, mix Milk (4 Tbsp) and Distilled White Vinegar (2 Tbsp). Place in the freezer until it is lightly frothy.

Mix together All-Purpose Flour (2 cups) and Salt (as needed), then add in Vegetable Shortening (1 cup).

Pour the milk mixture into the flour mixture and stir until all holds together. You may need to add a couple of extra tablespoons of cold water to make all cling together nicely, just add a spoonful at a time until it holds together as you are stirring. Don't knead; you want to mix and handle as little as possible.

Roll out crust and cut out circles using a jar or glass as a cutter.

Place circles into muffin tins, pressing them in to fit.

Prick the bottom of the crusts with a fork.

Bake pies shells for 5 minutes, then take out of oven.

Mix cooked Beef Chuck (1) with enough Gravy (1 1/2 cups) to make a really moist and soupy mixture. Reserve 1 - 1 1/2 cups for topping each muffin.

Put 1-2 tablespoons of shredded beef and gravy mixture in the bottom of each crust.

Sprinkle with a teaspoon (or desired amount) each of White Onion (1), Frozen Green Peas (4 Tbsp), and Frozen Corn Kernels (4 Tbsp). Divide the remaining Gravy (1 1/2 cups) evenly over the top, around 1 tablespoon each.

Evenly divide the Bob Evans Original Mashed Potatoes (2 cups) between the cups. If you want to make your potato topper look nice, put the potatoes in a cake decorating bag and use a large tip to pipe onto the muffins. If you do this, make sure to mash your potatoes with an electric mixer, and mix them until they are completely soft; no lumps.

Bake at 350 degrees F (180 degrees C) for 30-40 minutes; or until muffins are bubbly and potatoes are lightly brown. Serve warm.