Preheat oven to 375 degrees F. Unroll both piecrusts and use a 3” circle cookie cutter (or small round bowl) to cut out 12 circles (re-roll scraps of dough to get remaining circles). Line each cup of a 12-cavity muffin tin with the pie dough and bake for 8 to 9 minutes, or until lightly browned.
Meanwhile, brown the ground beef in a skillet over medium heat until cooked and crumbled. Stir in the onion soup mix and 1 tablespoon of flour and cook for 1 minute. Pour in the beef broth, scraping any browned bits from the bottom of the skillet and then add in the frozen vegetable mix. Continue cooking and stirring for an additional 2 to 3 minutes until the liquid has thickened and the veggies are mostly heated through.
Scoop ¼ cup of the meat mixture into the piecrusts, then top each mini pie with 2 tablespoons of Bob Evans Classic Mashed Potatoes.
Continue baking for an additional 20 to 25 minutes, till the piecrusts are golden brown. Turn on the top broiler for the last 2 minutes to lightly brown the mashed potatoes if desired. Run a butter knife around the edge of the mini pies to gently remove and serve warm. Enjoy!