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Shepherd's Pie Hand Pies


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Rate this recipe 4.5/5 (54 Votes)
Shepherd's Pie Hand Pies 1 Picture


  • 1/2 lb ground beef
  • 1 cup onion, chopped
  • 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
  • 8 slices American cheese, quartered



Step 1

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.
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.
Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.

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