Prepare the instant mashed potatoes according to the package instructions. Mix in ½ teaspoon black pepper and set aside to cool.

Peel the carrots and onion and dice ¼-inch pieces. Heat a large nonstick skillet over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once the pan is hot, add carrots and onions. Cook for 2-3 minutes or until the veggies start to soften.

Once veggies have softened, add ground beef. Break up the meat into bite size pieces. Cook for 5-7 minutes or until browned, stirring occasionally.

Add ½ tsp pepper, salt, garlic powder, onion powder, minced garlic clove, and Worcestershire to the pan and stir to combine. Cook for 60-90 seconds or until garlic is fragrant.

Add 2 Tb of flour and stir until there is no visible white flour. Add 1 C of beef stock and frozen peas. Bring to a low boil and cook for 1-2 minutes or until sauce has thickened. Add parsley and thyme.

Pour the filling onto a sheet pan and allow it to cool for 20 minutes while you prepare the pastry.

Preheat the oven to 400° and prepare two baking sheets with parchment paper.

Make an egg wash by cracking the egg into a small bowl and whisking it with 1 Tb of water. Have a pastry brush, bench scraper, fork, spoon, pizza cutter, and rolling pin (AND a ruler if you're using one) at your workstation.

Place the dough on a well-floured surface and roll it out into a large rectangle. Work from the middle out with your rolling pin to transform the round shape of store-bought dough into a rectangle.

You're looking for a rectangle that is about 8-inches tall and 9-inches wide that you will cut into 6 rectangles that are each 4-inches tall by 3-inches wide.**

Each hand pie will require two pieces of dough, one for the bottom and one for the top. Add about 2 Tb of mashed potatoes to the bottom piece of crust. Spread the mashed potatoes out a bit with your fingers and then top with 2 Tb of filling.

Use a pastry brunch to brush all four sides around the filling with the egg wash. Place your second pie crust on top and gently push the filling down to fill the bottom square, leaving a clean border around the edge for sealing. Pinch along the edges of each hand pie and use a fork to completely seal.

Place each pie on the prepared baking sheet. Add two small diagonal slits across the top of each pie to let steam escape.

When ready to bake, brush each pie with egg wash and sprinkle with salt and pepper. Bake for about 30 minutes or until golden brown.

Mix all of the sauce ingredients together. Season with salt and pepper to taste.

Let the hand pies cool for at least five minutes before serving. Serve with horseradish cream sauce for dipping.