2 pkgs. pie crusts* 1/2 c. beef broth 2 lbs. ground chuck 1 lb. carrots, peeled & shredded 1 env. dry onion soup mix 1 T. Worcestershire sauce 2 lbs. potatoes, cubed into 1-inch 1 tsp. salt cubes ‘A tsp. pepper Preheat oven to 350°. Line 2 baking sheets with parchment paper or aluminum foil. Cook potatoes in a saucepan with water to cover until they are just tender. This takes about 10-15 minutes. Drain and set aside. While potatoes are cooking, brown beef in a large skillet. When no pink remains, drain and put beef back into pan. Add potatoes, broth, onion soup mix, carrots, Worcestershire sauce, salt and pepper. Simmer for 5 minutes. Unroll pie crusts and cut each one in half. You will have 8 pieces. Evenly divide beef mixture between each piece, placing mixture only on one side. Fold over to form a triangle shape and seal edges tightly with your fingers or a fork. Place on the baking sheets. Brush tops with beaten egg mixture. Cut a small slit into each one to allow steam to escape. Bake until golden brown, about 30 minutes. Serve hot. Can serve with your favorite gravy or ketchup. *May find the pie crusts in the dairy aisle.