For the dip:
In a saucepan over medium heat, brown meat with onions, garlic, and potatoes. Drain and set aside.
In a separate pan over medium heat melt the butter. Add in the flour, stirring constantly for 2-3 minutes until the color changes to golden.
Add the beer and the heavy cream, again stirring constantly until mixture comes to a simmer.
Remove the mixture from the burner and slowly add the cheese (you can add up to 3 cups). Whisk until you have reached the desired consistency.
Add ketchup, mustard, and the meat mixture to the cheese and stir until heated through.
For the pies:
Set aside and refrigerate desired amount of Cheddar Ale Dip until firm (at least 20 minutes).
Preheat oven to 350° F.
Roll out your prepared crust and cut into an equal number of rounds (mine were about 2 inches).
Fill your mini pie rounds with approximately 2 Tablespoons of dip.
Top with another pie crust round and pinch seams together with a fork. Slice a vent on the top of each mini pie and bake for 20 minutes or until golden and heated through.