Description
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.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1/2 white onion (diced)
- 2 russet potatoes (peeled, diced)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh thyme (chopped)
- 1/2 tablespoon fresh rosemary (chopped)
- 1 cup mixed bag of frozen peas (corn and carrots)
- 1/2 cup beef broth
- 3 tablespoons flour
- 1 cup brisket (or beef of choice, cooked, shredded)
- 4 12-inch pie crusts
- 1 tablespoon butter (melted, for brushing)
Instructions
- Preheat oven to 450°F. 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
When adding the beef broth and flour, I like to push the vegetables aside first and add to an empty section of the skillet, then slowly pull the vegetables back in once my roux is underway.
- Category: Appetizer, Main