Peel and cube potatoes. Add to a pot of boiling water; cook for 10-15 minutes, until tender. Drain and mash with the milk.

Meanwhile, using a pastry blender or food processor combine flours, salt, and coconut oil.  The coconut oil should be soft, but not melted! Add 1 tablespoon of COLD water at a time until the pie crust comes together.

Lightly grease a muffin tin.  Make 12 little dough balls. Roll out each one and press into each well of your muffin tin.

Preheat oven to 375 degrees.

Place a large skillet over medium heat and add ground beef.  Use a wooden spoon to break the meat into little pieces.  Add onions and salt; continue to cook for 3 minutes.

Add ketchup, Worcestershire sauce, peas, carrots and mushrooms.  Stir and let cook until the beef is cooked through.

Distribute meat filling into all the mini pie shells and then top with mashed potatoes.  Since the pies won't rise, you can pile them high!  They may sink a little while baking.

Bake for 15-20 minutes; let cool for 5 minutes in muffin tin before removing. Serve!