Take shepherd’s pie to a new level fit for entertaining with these shepherd’s hand pies. They’re loaded with hearty potatoes, enveloped in a buttery crust, and easy to bang out in 30 minutes.
You know when you have company coming over and you have zero idea what to make for them? You want something easy. Something unique. Something delicious. Something that says “I slaved away all day just for you” but also “this was a breeze” because admit it, we like people to think both. And you want it done in 30 minutes and the kitchen cleaned and candles lit and your hair perfect and the dogs to stay off the couch.
I can help with all of that.
Ninety percent of that.
Fifty. I can help with fifty percent of that, the part about making something unique and delicious and easy! 
Shepherd’s pie hand pies. Ohhhhh yes.
Potatoes are a fantastic source of vitamin C, a good source of potassium (more than a banana!) and vitamin B6, and they’re fat-free, sodium-free and cholesterol-free.
And they taste great in shepherd’s hand pies. You know.
These little pies are easy peasy and can be customized however you like. Here, we’re using russet potatoes, mixed veggies and beef brisket, but you can easily tweak the meat (ground beef, chicken, vegetarian, etc.) to your liking. Also, you can make the inside mixture ahead of time (it will keep fine in the fridge for two days) and assemble and bake when you’re ready.
Print
Shepherd’s Hand Pies
- Total Time: 35 minutes
- Yield: Makes 4
- Diet: Omnivore
Description
Hearty shepherds pie filling gets a fun makeover in these individual hand pies. Perfect for a casual dinner party or a satisfying weeknight meal.
Ingredients
- 2 tbsp olive oil
- 0.5 white onion (diced)
- 2 russet potatoes (peeled, diced)
- 0.25 tsp salt
- 0.25 tsp pepper
- 1 tbsp fresh thyme (chopped)
- 0.5 tbsp fresh rosemary (chopped)
- 1 cup (237 ml) mixed bag of frozen peas (corn and carrots)
- 0.5 cups (118 ml) beef broth
- 3 tbsp flour
- 1 cup (237 ml) brisket (or beef of choice, cooked, shredded)
- 4 12-inch pie crusts
- 1 tbsp butter (melted, for brushing)
Instructions
- Preheat oven to 450°F (227°C).
- Line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat. Add onion, potatoes, salt, pepper, thyme, and rosemary. Cook, stirring occasionally, for 5 minutes, or until onions are translucent and potatoes are softened.
- Add frozen peas, corn, and carrots.
- Add beef broth; bring to a simmer. Fold flour into the mixture until integrated. The mixture should thicken. Add brisket. Cook for 5 minutes, or until all ingredients are heated through.
- Remove from heat.
- Cut raw pie crusts into circles approximately 5 inches in diameter.
- Fill the center of each crust with the potato mixture. Do not overstuff – you will have some mixture leftover.
- Fold over the crusts to create a half-circle and press the edges together with your fingers. Decorate the edges by pressing with a fork, if desired.
- Brush the top of each pie with melted butter.
- Line each hand pie evenly over the prepared baking sheet and bake for 10 minutes, or until crusts are golden brown.
Notes
- For easier handling, chill the filled hand pies for 15-20 minutes before baking.
- Leftover filling can be stored in the refrigerator for up to 3 days and used for a quick lunch or snack.
- Substitute ground lamb or chicken for the brisket for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: British
Nutrition
- Serving Size: 1 hand pie
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
What types of meat can I use in these Shepherd’s Hand Pies?
You can customize the filling by using ground beef, chicken, or even a vegetarian option instead of beef brisket.
Can I prepare the potato filling in advance?
Yes, you can make the potato and vegetable filling ahead of time and store it in the fridge for up to two days before assembling the hand pies.
What kind of potatoes work best for the filling?
Russet potatoes are recommended for their texture and flavor, making them ideal for the filling in Shepherd’s Hand Pies.
Is there a supermarket anywhere that you could buy them already made and just heat up – I am asking from New York so any suggestions for this area of a place to purchase them already made? [email protected]
The Shepherd’s Hand Pies are very delicious and nutritive too. I made it as per your guidelines and pictures. I add some tofu in it to make it more healthy.