Beef & Potato Hand Pies

A comforting meal for you and your family using Garlic Chuck Roast. Serves well as dinner with a salad, quick lunch, or party appetizer.



1 tablespoon avocado oil (or other cooking oil)

2 tablespoon butter 

½ cup shallots, diced (about 2 shallots)

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 ¼ cups beef broth

1 ½ cups red potatoes, diced ½ inch cubes

1 ½ cups shredded beef (see Garlic Chuck Roast recipe)

2 teaspoons sweet paprika

1 tablespoon tamari or coconut aminos

1 tablespoon tomato paste

1 cup frozen peas

2 sheets pre-made whole wheat pastry crusts or other pre-made crust

1 egg

1 tablespoon cold water

Flake sea salt


Remove pie crust from the fridge and let come to room temperature.

Use 1 tablespoon of butter to grease a 12 count muffin tin

Add the avocado oil and butter to a frying pan over medium-high heat.  Add the shallots and let cook on medium heat for 10 minutes, allowing the shallots to lightly caramelize. Season with ½ teaspoon salt and ¼ teaspoon black pepper.  Add minced garlic and let cook until fragrant, about 1 minute.  Remove from the pan and set aside.

In the same pan, add the beef broth and red potatoes.  The broth should just cover the potatoes.  Allow potatoes to cook over medium/high heat with broth at a steady simmer, for 10 to 15 minutes until fork tender.  Some liquid will evaporate.  Add the shredded beef and mix.  Add the paprika, tamari tomato paste, and frozen peas.  Cook for one minute. Turn off heat.  Stir beef and potato mixture thoroughly, allowing potatoes to slightly breakdown and encapsulate all ingredients together.  Set aside.

Unroll one room temperature pie crust from wrapping, so the wrapping is on the bottom between your cutting board and pie crust. Cut into 12 equal pieces.  Take a piece roll it into a ball drop it into one muffin compartment. Press dough evenly into the bottom, going up on the side to create edges to hold the filling.  Continue with the remaining 11 muffin compartments. 

Add two spoonfuls of the cooled beef and potato filling into each muffin tin, filling the entire muffin cup.

Unroll the second pie crust.  Keep the wrapping on the bottom between your cutting board and pie crust. Cut into 12 equal pieces. Roll each piece into a ball and flatten to fit the size of the muffin tin top.  

Mix egg and water to create a wash for pie crust tops.  Gently brush the wash on top of each hand pie.  Sprinkle lightly with flake sea salt.

Bake for 30 to 35 minutes in a preheated 350˚ oven, until dough is cooked through and edges of pie crust have started to turn golden brown.  Let hand pies cool.  To remove, take a spoon and run it along the edge of the tin and scoop under pie crust, the hand pies should come right out of muffin tin.  Serve with a salad for the perfect weeknight comfort meal.