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.

Cut the vegetable shortening with a knife.

Sift the flours and salt in a large glass bowl.

Pour water into a glass with ice cubes.

Remove the butter from the freezer.

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.

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!)

Pour in the ¼ of the remaining water and repeat.

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.

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

Refrigerate at least one hour.

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

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

Heat over high heat, and bring to a boil.

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

Remove from the heat and drain in a colander.

Place the diced potatoes back into the saucepan.

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

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

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

Add the oil and brown the beef on all sides.

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

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

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

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

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

Remove the beef and vegetables from the sauce.

Set to Sauté (Normal) for 10 minutes.

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

Pour into the cooking liquid in the Instant Pot.

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

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

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

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”.)

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.)

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

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

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

Brush with the egg.

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

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.)

Preheat the oven to 350°F.

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

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!)

Enjoy warm with the gravy, made above!