Make the Filling (Instant Pot Version):

Set your Instant Pot to Sauté mode.

Heat olive oil or butter in the Instant Pot.

Season the beef with salt and pepper. Once the oil is hot, add the beef and sear it until browned on all sides.

With the Instant Pot still on Sauté mode, add the chopped onions, veggies and potatoes.. Sauté for 2-3 minutes until the onions soften.

Stir in the tomato paste, rosemary, garlic powder and thyme, cooking for 1-2 minutes more.

Stir in the beef broth and Worcestershire sauce.

Close the Instant Pot lid, set the valve to Sealing, and cook on High Pressure for 35 minutes.

After cooking, carefully perform a Quick Release to release the pressure.

Open the lid and sprinkle the flour over the filling, then stir well.

Set the Instant Pot to Sauté mode again and cook for 3-5 minutes until the sauce thickens.

Prepare the Crusts:

Preheat the oven to 350 °F.

Grease a 6-cup jumbo muffin tin.

Roll out dough and cut 6 large circles (5–6") for the bottoms.

Press the dough circles into the muffin cups to form the bottom crusts.

Use crescent dough and roll up 6 tops.

Assemble the Pies:

Spoon the cooled filling into each crust-lined muffin cup, filling each about ¾ full.

Place a crescent top on each pie. Seal the edges by pinching the dough together.

Brush the tops with the beaten egg for an egg wash, if desired.

Bake:

Bake for 25-30 minutes, or until the crust is golden brown.

Let the pies cool for 5–10 minutes before carefully removing them from the muffin tin.