This easy recipe for cottage hand pies is your favorite beef cottage pie but in a fun to eat hand pie. Bet you can’t eat just one of these meat pies!
These perfectly sized cottage hand pies are the love child of cottage pie (which is shepherd’s pie made with beef instead of lamb) and a tender flaky biscuit. I am not shy about saying the biscuits are the kind that come from the refrigerated tube in the supermarket, making this fun supper totally doable on a busy weeknight. And despite that picture up there, you really don’t need a knife. Or a fork. Or anything other than your appetite and a napkin.
Ready to have a scrumptious hand-held supper? Let’s make them!
There’s something about this recipe that makes me feel all Downton Abbey inside. Is anyone else waiting on the edge of their seat for a Downton movie?? (Raises hand.) In the meantime I’m planning to soothe my Downton Abbey-deprived soul with a few of these warm and wonderful meat pies.
The inside is a rich conglomeration of ground beef and veggies, all baked up in a tender biscuit dough. And the biscuit part is as easy as rolling out those refrigerated biscuits into nice round circles, filling them with the beef mixture, sealing them up and popping them in the oven.
I’m thinking one for each hand. Who’s with me?Print
1 tablespoon canola oil
2 medium carrots, chopped
1 celery stalks, thinly sliced
1 medium onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
1 pound ground beef chuck
1 can of 12 refrigerated biscuits
1 egg, beaten
- Preheat oven to 350.
- Heat oil in a heavy pot over medium-high heat.
- Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.
- Add flour and tomato paste and stir for 1 minute.
- Add beef and cook until browned. Add 1/2 cup water, bring to a boil, and simmer for 1-2 minutes. Season to taste with salt and pepper.
- Separate the biscuits into rounds and roll them out flat. Put a generous spoonful of meat in the center of each one and fold them in half, pressing the edges together with a fork. Place on a cookie sheet lined with parchment or a silicone mat and brush with egg.
- Bake until golden, about 15 minutes. Cool and serve.