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Sarah Mason
Course Appetizer, Main
Servings 4 to 6 servings


  • 2 tablespoons olive oil
  • ½ white onion diced
  • 2 russet potatoes peeled, diced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon fresh thyme chopped
  • ½ tablespoon fresh rosemary chopped
  • 1 cup mixed bag of frozen peas corn and carrots
  • ½ 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


  • 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.


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.