Shepherd’s Pie Hand Pies
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Shepherd’s Pie Hand Pies
Unique, delicious and easy Shepherd's Pie Hand Pies will look like you slaved away in the kitchen when it actually only took 30 minutes.
Ingredients
- 2 Tablespoons Olive oil
- ½ White onion diced
- 2 Alsum 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
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 the roux is underway.