Shepherd's Hand Pies
Servings: 8 hand pies
Shepherd’s Hand Pies made with flaky sourdough pie crust and savory beef filling. A cozy comfort food recipe perfect for dinner, meal prep, or sharing with family.
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Ingredients
- 2 Sourdough Pie Crusts
- 57 g Butter
- 1 lb Ground Beef
- 1 Russet Potato (diced into small pieces)
- ½ Onion (diced)
- 2 Garlic Cloves (minced)
- 120 g Beef Bone Broth
- 35 g All Purpose Flour
- 1 tbsp Worcestershire Sauce
- 1 tbsp Fresh Parsely (finely chopped)
- 2 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 Egg (for the egg wash)
Instructions
- Add the butter to a hot skillet over medium heat to melt. Add the diced onion and potato, allowing it to saute until the onions are translucent, roughly 5 minutes. Add the ground beef and cook until it is fully browned. This should take around 8 minutes. Once browned add the minced garlic.
- Add the beef bone broth and sprinkle the flour over the beef. Stir to combine until all of the flour has been absorbed. Add the Worcestershire sauce, fresh parsley, salt, garlic powder, and pepper. Allow the mixture to cook over medium/low heat for 5 minutes. Then, cover and set aside.
- Preheat the oven to 400°F. Roll each of your pie crusts into an even rectangle, roughly 10”x15”. Using a pizza cutter, cut each rectangle into 8 small rectangles. Add a scoop of the meat filling to 8 of the pie crust pieces, being careful to keep the filling away from the edges. Then, top the filling with another rectangle of pie crust to cover. Use a fork to crimp the edges to enclose the meat filling. Make sure this crimp in very secure to avoid leakage during baking. Score the top of each hand pie with a knife to allow steam to escape.
- Place each hand pie on a parchment lined baking sheet. Brush with egg wash and bake for roughly 20 minutes, until the crust is evenly golden brown.