Heat oven to 375°F. Unroll pie crusts. On lightly floured surface, roll or press each crust to 12-inch diameter. Using 4-inch round cutter, cut 6 rounds from each crust.

Gently press rounds floured-side-down in bottoms and up sides of 12 ungreased regular-size muffin cups. Bake 9 to 11 minutes or until lightly browned.

Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, about 5 minutes or until beef is thoroughly cooked; drain. Stir in flour until blended. Add broth, salt, and pepper. Cook about 2 minutes or until mixture thickens. Stir in frozen mixed vegetables.

Fill each muffin cup with about 1/4 cup beef mixture. Top each with slightly less than 2 tablespoons potatoes.

Bake 20 to 25 minutes or until potatoes are lightly browned.