Shepherd’s Pie Hand Pies filled with ground beef, mashed potatoes, carrots, peas, herbs, and wrapped in buttery pie crust.
Table of Contents
I’ve always loved shepherd’s pie, but I’ll be honest—sometimes it feels like a commitment. Big dish, lots of scooping, someone inevitably scraping the corners for extra potatoes while someone else insists they got more peas than beef. Sound familiar? One cold evening (the kind where dinner needs to feel like a hug), I had leftover mashed potatoes and zero desire to assemble a full casserole.
That’s when Shepherd’s Pie Hand Pies happened. Not on purpose, exactly. More like… necessity mixed with curiosity. I rolled out some pie crust, spooned in the filling, and folded everything up like little savory envelopes. When they came out of the oven—golden, buttery, slightly uneven around the edges (oops)—I knew I’d accidentally made something dangerous. They reminded me of cozy pub food, Sunday dinners at home, and those meals where people don’t sit right away because they’re already grabbing seconds. These little hand pies feel nostalgic but playful, and honestly? I think that’s why they work so well.
Why you’ll Love these Shepherd’s Pie Hand Pies?
There’s something about turning a classic comfort food into a handheld version that makes it feel… exciting again. Shepherd’s Pie Hand Pies give you everything you love—savory beef, soft potatoes, veggies, herby gravy—but wrapped in flaky pastry that shatters just a bit when you bite into it.
I won’t say they’re better than traditional shepherd’s pie (that feels controversial), but they’re different in a really good way. Easier to serve, easier to freeze, easier to eat standing at the counter while pretending you’re not hungry anymore. They’re cozy without being heavy, familiar without being boring, and honestly a little fun in a way casseroles don’t always get to be.
Ingredient Notes
Before you start, here’s what I’ve learned after making these more than once—and messing them up just enough to know better.
- Mashed potatoes: Thicker is better here. Loose, buttery mash tastes great, but it likes to escape the crust. Ask me how I know.
- Ground beef (90/10): Lean enough to keep things from getting greasy, but still flavorful. If you go fattier, drain it well.
- Onion & carrots: Dice them small. Big chunks don’t play nicely inside hand pies.
- Frozen peas: No need to thaw—just toss them in.
- Worcestershire sauce: Yes, it shows up twice. It’s doing a lot of quiet heavy lifting.
- Flour & water: This thickens the filling so it stays put instead of leaking out like betrayal.
- Herbs: Parsley and thyme keep things classic and cozy without shouting.
- Pie crust: Store-bought is perfect here. Roll it thinner than you think.
- Melted butter: Brushing the tops isn’t optional. It’s the difference between “nice” and wow.
How to Make Shepherd’s Pie Hand Pies?
- Start by stirring a bit of black pepper into your mashed potatoes and setting them aside. That little seasoning step matters more than you’d think.
- Heat olive oil in a skillet and cook the onion and carrots until they soften and smell like dinner is officially happening. Add the ground beef and cook until no pink remains, breaking it up as you go. Toss in the garlic and give it just a moment—burnt garlic ruins the mood fast.
- Season the beef mixture, then stir in Worcestershire sauce, garlic powder, onion powder, flour, water, and peas. Let it simmer until thickened. You’re not looking for soup here—think hearty, spoonable filling that knows its place. Finish with parsley and thyme and let it cool slightly so it doesn’t melt the dough.
- Roll out the pie crusts and cut them into rectangles. Spoon mashed potatoes onto the dough, top with beef mixture, and leave a border (this part matters). Run a damp finger around the edges, seal, press, and don’t stress if they look a little rustic. Brush with melted butter, bake until golden, and immediately question how long you’re supposed to let them cool before “testing” one.
Storage Options
Shepherd’s Pie Hand Pies are excellent leftovers. Store them in the fridge for up to four days and reheat in the oven or air fryer to bring back that crisp crust. They also freeze beautifully—bake them first, cool completely, then freeze. Pull one out on a busy night and suddenly dinner feels way more intentional than it actually was.
Variations & Substitutions
These hand pies are forgiving, which is one of their best traits.
- Swap ground beef for lamb if you want to lean traditional.
- Use ground turkey for something lighter.
- Add corn or mushrooms if that’s how you grew up eating shepherd’s pie.
- Try sweet mashed potatoes for a sweet-savory twist (not classic, but very good).
- Make them mini for parties or bigger for dinner—no rules here.
What to Serve With Shepherd’s Pie Hand Pies?
They’re filling, but pairing them makes the meal feel complete.
- Warm gravy for dipping (highly recommended)
- Ketchup or horseradish if you like bold flavors
- A simple green salad to balance things out
- Roasted vegetables
- A cold beer or a cozy glass of red wine, depending on the day
FAQ:
Can I make Shepherd’s Pie Hand Pies ahead of time?
Yes, and you probably should. They reheat beautifully and taste just as good.
Will they leak?
Only if the filling is too loose or the edges aren’t sealed well. A little leak isn’t the end of the world, though.
Are these kid-friendly?
Very. It’s familiar flavors wrapped in pastry—hard to argue with that.
If you make these Shepherd’s Pie Hand Pies, I hope they bring that cozy, nostalgic feeling that makes you slow down for a minute—even if you’re eating one standing over the sink. If you tweak them, dip them in something unexpected, or strongly disagree about ketchup vs gravy… tell me. I’m genuinely curious.
Shepherd’s Pie Hand Pies
Ingredients
- 1½ c prepared mashed potatoes
- 1 tsp black pepper divided
- 1 tsp olive oil
- 1 yellow onion finely diced
- 2 carrots finely diced
- 1 c frozen peas
- 1 lb 90/10 ground beef
- 1 tsp kosher salt
- 1 garlic clove minced
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbs all-purpose flour
- 1 c water
- 1 tsp Worcestershire sauce
- 1 tbs fresh parsley finely chopped
- 1 tsp dried thyme
- 4 pie crusts rolled to ⅛-inch thickness
- 2 tbs butter melted
Instructions
- Stir ¼ teaspoon of the black pepper into the mashed potatoes and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and carrots and cook for approximately 4 minutes, stirring occasionally, until softened. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Stir in the minced garlic.
- Season the beef mixture with salt and the remaining black pepper. Add the Worcestershire sauce, garlic powder, onion powder, flour, water, and peas. Cook for approximately 2 minutes, stirring frequently, until the mixture thickens. Stir in the parsley and thyme. Remove from heat and allow to cool slightly.
- Preheat the oven to 400°F (200°C). Roll the pie crusts to ⅛-inch thickness and cut into 4×3-inch rectangles, or alternatively 6×4-inch rectangles if folding over.
- Place a spoonful of mashed potatoes onto the center of each rectangle, followed by a portion of the beef mixture, leaving a border around the edges. Lightly moisten the edges with water, then place a second rectangle on top or fold the dough over to enclose the filling. Press firmly along the edges to seal.
- Transfer the hand pies to lined baking sheets. Brush the tops and edges with melted butter.
- Bake for 25–30 minutes, or until the pastry is golden brown and fully cooked. Serve warm.
Notes
