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Once the meat is cooked through, incorporate the diced potatoes and carrots, cooking for a couple more minutes before adding water to allow the ingredients to simmer. Cover the pot and let it cook on low heat for about 15 minutes, ensuring it doesn’t burn.

As the potatoes cook, mix some cornstarch with water to create a slurry. Once the potatoes are tender, stir in the slurry for thickening. Alternatively, you can mash the cooked potatoes for a thicker consistency.

Transfer the filling to a plate and let it cool completely at room temperature before assembling the pies.

Assembling the Pie

With the filling cured and the dough chilled, it’s time to assemble the pies. Remove the dough from the refrigerator and let it rest for about 10 minutes to become more pliable.