Heat oven to 400 degrees

Heat oil in a saucepan over medium heat

Add onion, cabbage and potatoes

Cook until browning starts, around 7-9 min

Add bison and season with salt and pepper

Continue cooking mixture, stirring and breaking up until bison is no longer pink

Add in garlic and cook for an additional minute

Stir in tomato paste, worcestershire, thyme and beer

Cover and cook until potatoes are tender, around 15-20 minutes

Lightly mash mixture with fork

Season with salt and pepper to taste

Let cool completely

On a floured surface, roll each pie crust to an even thickness – if you are using a store bought pie crust that comes in a pan, flatten the edges and roll out to make it an even and round edge

Be sure not to roll to thin as it will become weak and hard to work with

Cut into 4 equal parts (triangles with one round edge or squares if using a rectangular shaped crust)

Place a spoonful of filling on one half of each part, leaving a border around the filling and the crust’s edges

Brush borders with water

Fold dough over too fully enclose mixture

Crimp edges with a fork

Cut a few small vents on the top of each

Transfer pies to a foil lined baking sheet

Brush with melted butter

Bake until golden brown, 10-15 minutes