What Kind of Pie Reminds You of Comfort Food & Being Home?

by on ‎09-10-2012 04:36 PM

Hello, foodies…


Autumn is in the air! It may still technically be summer here in the Philadelphia area, but some cooler temperatures rolled in yesterday and it's supposed to feel like fall all week! It couldn't be a better time to celebrate comfort foods and this Wednesday's special recipe: Shepherd's Pie Hand Pies.


Shepherd's Pie Hand Pies


Shepherd's Pie Hand Pies


This recipe is prepared with the Technique® Hard Anodized Dishwasher-Safe ColorSmart Set (K36575).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.




1/2 lb ground beef

1 cup onion, chopped

1 medium Yukon gold potato, peeled and diced

1/2 cup carrot, diced

1/4 cup frozen peas

1/4 cup frozen corn

2 Tbsp Worcestershire sauce

1/2 cup canned chicken gravy

1 egg

1 Tbsp water

2 boxes (4 rolls) pre-made pie crust

8 slices American cheese, quartered




Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper.


Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside.


While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they're cooked through, but not mushy, about 3–5 minutes. Drain and set aside.


Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside.


Whisk the egg and water together in a small bowl; set aside.


On a lightly floured work surface, unroll one of the pie crusts. Using a 3-1/2"–4" biscuit cutter, cut five rounds. Repeat with the remaining rolls of dough.


On half of the rounds, place a generous Tbsp of filling in the center, leaving a 1/2" border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork.


Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.


First things first…these are not made from shepherds' hands (even though I alluded to that on Sunday when I called the recipe "Shepherd's Hand Pies")! Just think of these little nuggets as individual pot pies that you can eat with your fingers. They make for perfect appetizers or snacks during the fall and winter but can also be served for dinner.


So speaking of pie and comfort foods that mom used to make, your blog question this week is: what kind of pie reminds you most of home? Is it a savory chicken pot pie or sweet lemon meringue? Mine is a mile-high apple pie…at room temperature! There's nothing better! See you Wednesday at 9pm ET, foodies.


Keep it flavorful!


P.S. Over the next few months, we're going to be bringing you some incredibly helpful videos from our friends at America's Test Kitchen! Since Wednesday's recipe is Shepherd's Pie Hand Pies, here a how-to video on making mashed potatoes...the fluffiest, tastiest mashed potatoes ever. The secret? Or should I say secrets? Well, first you don't boil the water...