Shepherd’s Pie Hand Pies

Mashed potatoes, ground beef, veggies, and pie crust come together in these flaky, cozy Shepherd’s Pie Hand Pies.

this Recipe

Okay, real talk? This recipe was born out of pure stubbornness. It was one of those chilly evenings where I really wanted shepherd’s pie, but I also didn’t want to deal with layering things in a dish, waiting forever for it to bake, or—let’s be honest—washing another casserole dish. And the kicker? I had pie crusts sitting in the fridge and leftover mashed potatoes from the night before. So instead of giving in to laziness (or calling for takeout, again), I got a little weird with it… and bam! Shepherd’s Pie Hand Pies were born.

Now, don’t get me wrong—I still love a bubbling dish of traditional shepherd’s pie. But there’s something so fun about turning a sit-down classic into a grab-and-go situation. I’ve packed these for road trips, served them at game nights, and yes, I’ve eaten one while standing at the fridge in my pajamas at 2am. They’re humble, comforting, and honestly? Just plain satisfying.

Why You’ll Love This Shepherd’s Pie Hand Pies Recipe?

Let’s start with the obvious: handheld shepherd’s pie. That alone is enough to get a few raised eyebrows and a lot of “wait, really??” But here’s what seals the deal:

• Flaky, buttery crust instead of a baking dish—so you don’t need a fork or patience.

• All the cozy flavors of traditional shepherd’s pie tucked inside like a surprise.

• Freezer-friendly for those days when cooking feels like a personal attack.

• Kid-approved, friend-approved, snack-approved. Even my picky cousin who “doesn’t like pie” inhaled two. Go figure.

They’re not fancy, but they have that made-with-love vibe. And honestly, that’s what makes a recipe worth keeping.

Ingredient Notes:

You don’t need anything wild for this one. If you’ve made shepherd’s pie before, you’re already halfway there.

• Mashed Potatoes – Leftovers are your best friend here. Just don’t use the super-runny kind or they’ll ooze out the sides (been there).

• Ground Beef – I use 90/10 so things don’t get greasy. Lamb would be more traditional if you’re going for that old-school Irish pub vibe.

• Onion, Carrots & Peas – These are the classic shepherd’s pie veggies. If you hate peas, skip ‘em. I won’t tell.

• Garlic + Seasonings – Garlic, salt, pepper, thyme, parsley, onion powder—basic stuff, but so necessary.

• Worcestershire Sauce – Adds that deep, rich flavor. If you skip it, the filling tastes kinda flat. Not bad, just… meh.

• Pie Crust – Store-bought is great. Homemade is cooler, but I’m not judging your Tuesday night energy.

• Butter – For brushing the tops. Optional… but not really. That golden glow? Butter.

How To Make Shepherd’s Pie Hand Pies?

Step 1: Prep the potatoes.

Add ¼ tsp black pepper to your mashed potatoes. Give it a stir. Then try not to eat it all with a spoon. (Tempting, I know.)

Step 2: Cook the filling.

In a big ol’ skillet, heat olive oil over medium. Toss in your onion and carrots, and cook until they start to soften—about 4 minutes. Add the ground beef and break it up while it browns. Once there’s no more pink, add garlic and give it another minute.

Season it all with salt, the rest of the pepper, Worcestershire sauce, onion powder, garlic powder, and thyme. Stir in the flour, let it cook for a sec, then pour in the water. Add peas and parsley. Stir until it thickens slightly. Then pull it off the heat to cool a bit—you don’t want to melt the crust while assembling.

Step 3: Assemble the pies.

Preheat your oven to 400°F. Cut your pie crusts into rectangles—either 4×3 inches or bigger if you’re feeling bold. Place a dollop of mashed potato on one piece, then spoon over some of that beefy filling.

Use your finger dipped in water to moisten the edges, then seal with another rectangle of crust or fold over if using the big pieces. Press with a fork all the way around. It doesn’t have to be perfect—rustic is charming, remember?

Step 4: Bake!

Place on a parchment-lined baking sheet. Brush with melted butter (don’t skip this—it’s magic). Bake for 25–30 minutes until golden, flaky, and your kitchen smells like a dream.

Serve hot with gravy, ketchup, horseradish… or just as-is if you’re impatient like me.

Storage Options:

These keep really well! Once they’ve cooled:

• Fridge: Store in an airtight container for up to 4 days. Reheat in a toaster oven or air fryer for max crisp.

• Freezer: Freeze individually on a tray, then toss in a zip-top bag. Bake straight from frozen at 375°F for 25-ish minutes.

Late night snack? Done. Last-minute lunch? Done. Post-breakup dinner? Also done.

Variations and Substitutions:

• Lamb instead of beef for a traditional twist.

• Skip the peas if you have strong opinions about them.

• Add cheese if you’re feeling indulgent—sharp cheddar is my go-to.

• Make it vegetarian with lentils or mushrooms. Maybe both?

• Try puff pastry instead of pie dough for a fancier vibe.

• Gluten-free? Use gluten-free crust and swap the flour with cornstarch (mix 1 tbsp cornstarch with 2 tbsp cold water).

What to Serve with Shepherd’s Pie Hand Pies?

These little guys are pretty complete on their own, but if you’re feeling extra:

• A small green salad to cut through the richness.

• Gravy (because, obviously).

• Pickles or a vinegar-y chutney—trust me, it works.

• A mug of soup on the side for rainy days.

• Cold cider or a dark beer if you’re leaning into that pub food energy.

Frequently Asked Questions:

Can I use instant mashed potatoes?
Yes, if you must. Just make sure they’re thick and not too soupy. We need them to hold their own.

Can I freeze them before baking?
Absolutely. Assemble, freeze on a tray, then bag. Bake straight from frozen—just add a few extra minutes.

Do they reheat well?
Oh yeah. I like mine in the toaster oven. Crispy edges, warm inside. Microwave works, but you’ll lose that crunch.

These Shepherd’s Pie Hand Pies aren’t fancy. They’re not trendy. They’re just straight-up cozy food that fits in your hand—and honestly, that’s enough for me. Whether you’re making them for dinner, game night, or because you’re bored on a Sunday and want to meal prep like a domestic legend… they’ll make you feel like you’ve got your life together, even if you don’t.

Make ‘em. Eat ‘em. Tell me what you think—and definitely let me know what weird dip you paired them with. I live for that stuff.

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Shepherd’s Pie Hand Pies

Prep Time 30 minutes mins

Cook Time 42 minutes mins

These Shepherd’s Pie Hand Pies feature creamy mashed potatoes, seasoned ground beef, vegetables, and flaky pie crust for a handheld version of the classic comfort food dish.

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12 Servings

Ingredients

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• 1½ cups prepared mashed potatoes
• 1 teaspoon black pepper divided
• 1 teaspoon olive oil
• 1 yellow onion diced
• 2 carrots diced
• 1 cup frozen peas
• 1 pound 90/10 ground beef
• 1 teaspoon salt
• 1 clove garlic minced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 tablespoon fresh parsley chopped
• 1 teaspoon dried thyme
• 4 store-bought pie crusts rolled to ⅛” thick
• 2 tablespoons melted butter

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Instructions

 

Prepare the Mashed Potatoes:

1. Place the mashed potatoes in a bowl and stir in ¼ teaspoon black pepper. Set aside.

Cook the Filling:

1. In a large skillet over medium heat, warm the olive oil. Add the diced onion and carrots, cooking for approximately 4 minutes until softened. Add the ground beef and cook until no longer pink, breaking it apart as it browns. Add the minced garlic and cook for an additional 30 seconds.

Season and Thicken:

1. Season the beef mixture with salt, remaining black pepper, Worcestershire sauce, garlic powder, and onion powder. Sprinkle the flour over the mixture and stir until combined. Pour in the water, then add the frozen peas. Stir and cook for about 2 minutes, or until the mixture thickens. Remove from heat and stir in the parsley and thyme.

Assemble the Hand Pies:

1. Preheat the oven to 400°F (200°C). Roll out the pie crusts to approximately ⅛” thickness. Cut into rectangles (either 4"x3" or 6"x4"). On each rectangle, place a small spoonful of mashed potatoes and a portion of the beef filling, leaving space around the edges.

Seal and Shape:

1. Moisten the edges of the dough lightly with water using your fingertip. Top with a second rectangle or fold the larger rectangle over. Press all edges together firmly with a fork to seal.

Bake:

1. Transfer the assembled hand pies to a parchment-lined baking sheet. Brush the tops with melted butter, especially around the edges. Bake for 25–30 minutes, or until the crust is golden brown and fully cooked.

Notes

To make these Shepherd’s Pie Hand Pies gluten-free, use a gluten-free pie crust (store-bought or homemade). Additionally, replace the all-purpose flour in the beef filling with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Ensure all other ingredients, especially the Worcestershire sauce, are certified gluten-free before use.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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