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Volume III
January, 2013

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Shepherd Pie Pies!

By Sharon Ng

No, that was not a double type! I enjoy not only shepherd pie (which is really ranchers pie, as I use the ground beef rather than lamb), and I enjoy Irish meat pies. So, one day in college, I crammed the two together and came out with a masterpiece, in my opinion. These pies not only have the comfort food feeling of shepherd pie, but also have the yummy crust of a meat pie pastry. The other bonus is that it's easy to freeze them and heat them up, and they are easier to eat on the run.

Here is how I did it. Note that there are a lot of ways to personalize these. Our choice in ingredients are mashed potato, ground beef with a tomato sauce, green beans, corn and cheese... lots of cheese.

I suggest having all of the ingredients ready ahead of time. If using canned veggies, just open the top of the can and strain the excess water off, this will prevent you from using an extra dish. Also have potatoes mashed, and have your meat cooked, drained and mixed with sauce if desired.

First prepare your dough. You can use premade pastry dough, or a box mix, or use your own favorite recipe for this, choose what fits your lifestyle, or whichever you prefer. Next, roll your dough squares, on a lightly floured surface, making a 14 inch. Fill with your shepherd pie ingredients, including mashed potato, ground beef, tomato sauce, and veggies (we prefer corn and green beans).

Place 1/2 cup filling on one half of each square, with each ingredient as desired, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each. Brush top with beaten egg, and bake according to dough recipe directions. Let cool when removed from oven. You can eat them at this point, or freeze, and reheat in the microwave later.


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