Shepherd’s Pie Pockets

Step 1

Pre-heat oven to 350 degrees

Step 2

In a medium sauce pan, bring potatoes and water to boil and cook under potatoes are tender

Step 3

When potatoes are done cooking, drain excess water and add butter, milk, sour cream, and 1/4 cup of worcestershire sauce and mash

Step 4

In a medium skillet, brown the ground beef

Step 5

When the ground beef is browned, add onion, carrots, peas, corn, rosemary, thyme, and 1/2 cup of worcestershire sauce and continue cooking over low heat for 10 minutes

Step 6

While potatoes and ground beef mixture is cooling, roll out crescent roll dough, dividing it into six rectangles (2 triangles per rectangle) sealing the perforations

Step 7

Gently roll each rectangle with a rolling pin, thinning and spreading the dough

Step 8

Place 1/4 of ground beef mixture in the middle of each dough rectangle and top with 1/4 of mashed potatoes

Step 9

Fold edges of dough up and over the groundbeef and potatoes

Step 10

Cook in oven for 20 minutes