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Shepherd's Pie Hand Pies

Shepherd's Pie Hand Pies

David Venable

Now you can have shepherd’s pie anytime! These flaky hand pies make for tasty appetizers or snacks…even hearty entrées!

Ingredients

  • 1/2 lb ground beef
  • 1 cup onion, chopped
  • 8 slices American cheese, quartered
  • 1 medium Yukon gold potato, peeled and diced
  • 1/2 cup carrot, diced
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 2 Tbsp Worcestershire sauce
  • 1/2 cup canned chicken gravy
  • 1 egg
  • 1 Tbsp water
  • 2 boxes (4 rolls) pre-made pie crust

Directions

Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper.
Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside.
Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.
While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they're cooked through, but not mushy, about 3–5 minutes. Drain and set aside.
Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside.
Whisk the egg and water together in a small bowl; set aside.
On a lightly floured work surface, unroll one of the pie crusts. Using a 3-1/2"–4" biscuit cutter, cut five rounds. Repeat with the remaining rolls of dough.
On half of the rounds, place a generous Tbsp of filling in the center, leaving a 1/2" border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork.

Cook's Notes

These pies freeze extremely well, so why not make an extra batch for later! To ready the pies for freezing, follow the directions up till the point of baking. Then, individually wrap each pie in plastic wrap and store in a freezer-safe bag or container. When you’re ready to bake them, no need to thaw. Just add 10 more minutes onto the total baking time.

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