Step 1: Preheat your oven to 375 degrees F.
Step 2: Unroll both pie crusts and use a 3” circle cookie cutter or small round bowl to cut out 12 circles.
Step 3: Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
Step 4: Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled.
Step 5: Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute.
Step 6: Pour in the beef broth, scraping any browned bits from the bottom of the skillet, then add in the frozen vegetable mix.
Step 7: Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Step 8: Scoop ¼ cup of the meat mixture into the pie crusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
Step 9: Continue baking for an additional 20 to 25 minutes, till the pie crusts are golden brown.
Step 10: Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired.
Step 11: Run a butter knife around the edge of the mini pies to gently remove and serve warm.
