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?
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Cottage Hand Pies
Yield: 12 meat pies
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Pin RecipeIngredients
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
Instructions
- 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.
Cottage pies are such an excellent comfort food, especially during fall and winter months! Love the single serving size of hand pies, a fun way to eat a tasty classic!
Luci’s Morsels | fashion. food. frivolity.
It’s definitely hard to heat just one, that’s for sure!
I had this kind of savory pie on our trip to Wales last year, they were amazing, one with beef very similar to yours and one with Indian vegetables, also amazing. I used to love Downton Abbey, but somehow with all the Game of Thrones frenzy during the past two years, we kind of forgot about it. Is it still going on? Maybe I should try to get the last seasons…
Oh, you DEFINITELY need to watch the last season – I just re-watched it all, and it’s the best!
Those look amazing, Kate! My family loves Cottage Pie! Couple questions for you: do you think they would freeze OK? I’m envisioning unbaked, frozen on a cookie sheet first then stashed in a freezer bag. And what size biscuits did you use? Were they the “Grand” size or just normal, smallish ones? Thanks again for another stunning recipe!
I used the regular sized ones, but I think the Grands could be even better!
I’ve never seen these! They look amazing. I was thinking that I would never know how to make the crust until I saw that you used the dough in a tube! Yes! Am going to try them.
I’m making them again this week, by popular (Southern husband) demand!
Lucky Southern Husband!
Kate, just noticed there is no oil listed in the ingredients list yet it is in the directions. How much should be used?
Oh gosh – thanks for the catch! I tablespoon – it’s in there now. xo!