SHEPHERD'S PIE HAND PIES RECIPE - (4.6/5)

Shepherd's Pie Hand Pies Recipe - (4.6/5) image

Provided by Iggiewoman

Number Of Ingredients 12

1/2 pound ground beef
1 cup onion, chopped
1 medium Yukon gold potato, peeled and diced
1/2 cup carrot, diced
1/4 cup frozen peas
1/4 cup frozen corn
2 tablespoons Worcestershire sauce
1/2 cup canned chicken gravy
1 egg
1 tablespoon water
2 boxes (4 rolls) pre-made pie crust
8 slices American cheese, quartered

Steps:

Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper. Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside. While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they're cooked through, but not mushy, about 3-5 minutes. Drain and set aside. Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside. Whisk the egg and water together in a small bowl; set aside. On half of the rounds, place a generous tablespoon of filling in the center, leaving a 1/2'' border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork. Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.