Mini Pot Roast Shepards Pie Tarts on BakeSpace.com

Ingredients

• 1- 9 inch Pillsbury pie crust (the fold out kind)
• 3/4 cup of juice from pot roast or 1 cup of gravy if you made that from your roast drippings
• 1/4 cup water and 3 tablespoons of cornstarch (you may not need to thicken the base of your sauce with gravy. You just don't want it to be juicy because it will make the crust soggy)
• 1/2 tablespoon butter
• 3/4 cup roast, shredded or cut small
• 3/4 cup carrots and onions, cut small (I used the leftovers that I cooked with the roast)
• 3/4 cup frozen peas (I used fresh May peas that I had frozen but store bought will be fine)
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried sage
• salt and pepper to taste
• 1 cup mashed potatoes
• about 5 tablespoons of spring onions (the green parts only)